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Uncooked Foods & 
How to Use Them 


A TREATISE ON HOW TO 
GET THE HIGHEST FORM OF 
ANIMAL ENERGY FROM FOOD 


With Recipes for Preparation, 
Healthful Combinations and Menus 


By 


Eugene Christian J 

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As the building is, so the structure must be. 


THE HEALTH CULTURE COMPANY 

1133 BROADWAY NEW YORK 

1924 


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COPYRIGHT. 1924 
BY 

EUGENE CHRISTIAN 


Printed in the United States 
of America. 


JAN -9 1925 



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2Deliication 


Co tit Wtmtn of ^tmerica 
on to!)oni Hepenti t(e future greatneou 
of our fflortouo countrp, 
toe most affeetionatelp UeOteate 
iW toork. 



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CONTENTS 


PAGE 

Introduction. 15 

The Problem of Problems. 19 

The Function of Foods. 23 

Food Products. 29 

Raw Foods. 35 

Economy Simplicity. 39 

As A Remedy. 43 

Emancipation of Woman. 49 

The Selection of Foods. 55 

Food Combinations. 61 

The Preparation of Food . 6g 

Preparation of Uncooked Foods. 73 

Effects of Cooking Food. 76 

Cooking Milk. 81 

Flesh Foods. 85 

Nuts . 89 

Fruits . 93 

Cereals . 97 

Vegetables . 100 

Bread Fermentation. 103 

Condiments . t _ 108 

How TO Eat. 113 

Mastication . 119 

Feeding Children. 125 


























CONTENTS. 


PAGft 

Food Values and Tables. I 33 

Flesh Foods —Table . I 34 

Dried Fruits —Table . 136 

Green Vegetables —Table . 136 

Dairy Products —Table . I 37 

Nuts, Shelled —Table . I 37 

Fruits and Berries —Table . 138 

How TO Begin. I 39 

Recipes . I 43 

Soups . I 47 

Vegetables .153 

Flesh Foods . i 57 

Eggs . I 59 

Cereals . 163 

Sandwiches . 167 

Nuts . 169 

Salads . 173 

Fruit and Fruit Dishes. 183 

Melons . 192 

Evaporated Fruits. 193 

Cheese and Junket. 197 

Cakes, Puddings and Pies. 199 

Jellies . 201 

Mousses, Sauces and Whips. 209 

Creams . 213 

Ice Creams, Ices and Drinks. 217 

Menus for Seven Days. 221 

Banquet Menus. 229 






























WHY THIS BOOK WAS WRITTEN. 


S OME years ago we, the authors of this 
work, both became so impaired in health 
as to almost totally disqualify us for the 
performance of our daily work. A very 
exhaustive study of our condition convinced us 
that it was caused mainly, if not wholly, by incor¬ 
rect habits in eating. This brought forth a very 
careful and studied series of experiments in diet 
which was confined entirely to cooked foods, be¬ 
cause we at that time accepted implicitly the com¬ 
mon theory that foods could be predigested and 
improved by heat. 

Failing utterly in this, our attention was turned 
toward what have been called natural foods, but 
what in reality mean food In Its elementary or un¬ 
changed state. Less than a year of study and ex¬ 
perimenting with this system of feeding resulted 
in the total elimination of all stomach disorders 
and our complete restoration to perfect health. 
From scientific research, in addition to these fail¬ 
ures and successes, we have studied out a system 
of both eating and drinking, which has been tried 


i2 WHY THIS BOOK WAS WRITTEN. 

by many others under our direction, and in every 
instance health, strength and vitality have come 
to those who have obeyed our instructions. 

In order to bring this theory more conspicuously 
before the public we gave a seven course dinner 
or banquet of uncooked foods, which was attended 
by many distinguished New York people. It re¬ 
ceived much attention by the New York press, 
and was widely commented on all over this and 
foreign countries through the press exchanges. 
A flood of inquiries concerning the use of un¬ 
cooked food, especially referring to their remedial 
values, followed this publicity. This gave the 
first hint of the great interest that the public is 
now taking in this method of living. 

These inquiries showed that thousands of in¬ 
telligent people were dissatisfied with their pres¬ 
ent methods of living. 

A second Elementary food banquet was spread 
at the same hostelry a few months later, which was 
given still wider publicity by the press, and which 
brought forth inquiries in such volume and of 
such intricate detail that it became impossible to 
answer them. Therefore as a labor saving 
method of making reply and in order to place in¬ 
telligently before the public the results of our 
work and experiments, it was decided to incor¬ 
porate them into pamphlet form. But it was soon 


WHY THIS BOOK WAS WRITTEN. 13 


discovered that this v/as entirely inadequate, so 
the present volume is the result. 

If it gives to men more strength, more vitality, 
more endurance; if it gives them more health and 
less disease, more sympathy, more affection and 
more love. If it gives them higher senses of 
Mercy and Justice which flow more freely from 
a fountain of robust health, and which are the 
warp and woof in the great fabric of a higher 
civilization! 

If it contributes one degree to the elevation 
and freedom of woman, if it gives her one hour 
more of pure air and sunshine, if it gives her new 
thoughts, new dreams, new hopes with which she 
may endow the race to be, if but in dreams it 
shifts the scene from four dark walls hung with 
pots and bones to gardens and fields, where na¬ 
ture’s bounteous store of purple and red is swung 
with prodigal hand in sunshine and autumn 
leaves, waving and waiting to mingle their life 
with hers; if it brings her more youth and years, 
less sorrow and tears, if this book in the least 
lightens the leaden load that has been laid upon 
her by our civilization,—if in all the world it 
changes one hour of suffering to an hour of peace 
or pleasure, we will be repaid. 

Eugene Christian. 

Mollie Griswold Christian. 










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INTRODUCTION. 


T he earth moves, and man, its little mas¬ 
terpiece, is growing apace. After spend¬ 
ing ages in scanning stars and flowers, 
and mountains and trees—after vain 
effort to find truth in the objects about—man has 
discovered himself. He has come into his own, 
the kingdom of self-knowledge, self-control and 
self-development. In the early times he was a 
blind instrument in the hands of the Great Father. 
Blindly he worked and rested, and slept. Blindly 
he procreated. Blindly he ate what came to his 
hand, asking only physical gratification. 

But now—the earth moves, and man has grad¬ 
uated from the dull life of the flesh, and has en¬ 
tered into his kingdom. He has great, shining 
dreams of what he would be and know and do. 
He would work harder, think deeper, aspire 
higher than his forefathers. He demands of 
himself tasks of which they did not dream. To 
fulfil these demands he must have greater 


i6 


UNCOOKED FOODS. 


strength, endurance, nervous vitality. He must 
increase his powers. To increase his powers he 
must know how to work, how to rest, how to feed 
his body—to feed his body so that it may be 
strong instead of weak, alive instead of dying. 

Of all the problems of practical life the ques¬ 
tion of feeding is the most important. Not only 
the individual but the race suffers from errors of 
diet. Many solutions have been proffered. Some 
of these are better than the conventional diet; 
others worse. Of the plans of diet that have been 
expounded for the betterment of man there is one 
that seems to be ideal—that fulfils every require¬ 
ment, physiologic, sensuous, domestic and 
esthetic. This plan of diet provides a food that 
maintains the bodv and mind in the highest 
health and vigor, that is gratifying and enticing 
to the palate, that needs practically no prepara¬ 
tion and that, by its appearance and its associa¬ 
tions, appeals most strongly to the imagination. 
Having said so much it is needless to add that the 
plan referred to is the “Uncooked Food,” some¬ 
times called the “Elementary Food” plan. 

The picturesque features of the new diet (that 
is to say the oldest of all diets readopted)—the 
beauty, the economy and the splendid feeding 
properties of the new diet have made for it, within 
the last few years, thousands of advocates among 


INTRODUCTION, 


17 


the most Intelligent and advanced classes of peo¬ 
ple. Those people have at times felt keenly the 
need of some reliable advice as to the prepara¬ 
tion and service of these beautiful foods. In my 
capacity as writer for Health-Culture, a 
journal of wide circulation, I have received many 
such letters. To none of the writers have I been 
able to give the full and satisfactory information 
desired. 

It has been said by some confiding soul that for 
every issue needing a man of certain powers the 
man is somehow provided. In one instance this 
has been doubly fulfilled. The Issue was need of 
information on a very important subject—diet. 
And to meet this issue—to give information on 
this important subject—there came not only a 
man, but a man and a woman. Besides his many 
other qualifications, Eugene Christian is to-day 
recognized as an expert on the question of food 
and diet. Mrs. Mollie Griswold Christian has 
studied the subject from every standpoint; and 
her practical experience as a dietary expert has 
given to this brilliant young woman a knowledge 
of all phases of the diet question. The informa¬ 
tion provided by these two students of the art 
of living Is plain, practical and authoritative. It 
opens the door to a new world. For with the 
great English pathologist, Alexander Haig, 


i8 UNCOOKED FOODS. 

M.D., V.R.C.P., etc., of London. I firmly be¬ 
lieve that “in diet lies the key to nine-tenths of 
those social and political problems that vex our 
age and time.” 

The “present scribe” fully agrees with the 
eminent authority quoted. I believe , that the 
greatest advance in solving these problems will 
be made through reform diet. And that, up to 
the present, the best solution of these problems, I 
believe, is found in the use of the uncooked foods. 

W. R. C. Latson, M. D. 


THE PROBLEM OF PROBLEMS. 


E very century since civilization began has 
left upon the pages of history some great 
thing, something worthy of a place in 
literature and memory. Empires and 
dynasties have arisen and fallen like bubbles on 
the water; bloody typhoons called wars have 
swept over the earth and exterminated races and 
changed the geography of the map of the world. 

The mind of man was employed for thousands 
of years in trying to ascertain where he came 
from, for what purpose he was here, and where he 
was going. Stimulated and excited by invention 
and travel, only a few hundred years ago the 
faculties of gain and accumulation began their 
development. These have evolved on and on, 
until they have reached such ugly and vulgar 
eminence that it is no longer respectable to be ex¬ 
tremely rich. 

It is only of recent years that the intelligence 
of mankind has been directed towards finding out 


20 


UNCOOKED FOODS. 


the really useful things in life. If we mistake not, 
this decade will stand out in history as one of the 
most important since the world began. Its great¬ 
est achievement will be that it has put into motion 
a tidal wave, a current of thought that will do 
more for the human race than all the mighty ages 
and musty centuries that have gone into the 
eternity of the past. 

So long as men looked into the heavens and 
said, “The Lord will provide” they never took 
much interest in performing that very important 
task themselves. So long as they depended upon 
ignorant kings and rulers for guidance, the brain 
was a useless lump of clay; but in this decade the 
people are thinking. 

The question mark is the sign of the times. 
The universal password is “Why?” 

Why is disease so common, and perfect health 
so rare? 

Why are the great majority of people afflicted? 

Why has the word “ease” been changed to “dis¬ 
ease” ? 

Why do we find so many specimens of perfect 
health and development in all other forms of 
life, and so few among mankind —the king? 

All forms of animal life on this globe live about 
eight times their periods of maturity, except man. 
He matures at about 24. Measured therefore 


THE PROBLEM OF PROBLEMS. 2I 


by all other forms of life, he should live nearly 
200 years. But he drops into his grave at an 
average age of 40—while he is yet in his youth. 

There is some good reason for this. We be¬ 
lieve the answer must be found in a consideration 
of the material from which his body is con¬ 
structed. 

Of what is he made? With what kind of ma¬ 
terial does he keep himself fed and repaired? He 
must be what his food has made him. 

Disease is merely the outward expression or 
penalty for violated laws. 

Health is nature’s reward for conformity to her 
laws. 

If man’s present condition is imperfect and un¬ 
natural, to what must it be attributed? 

The question will soon be solved. It cannot 
long remain unanswered. It is too great, too im¬ 
portant, too stupendous, too serious for the great 
throbbing heart of the world to go on and give it 
no thought. The best talent in America, that 
throne and home of genius whose light and litera¬ 
ture have encircled the world. Is beginning to turn 
toward this question. Men are really beginning 
to think something about the material out of 
which they construct themselves. - 

It is indeed amazing to think that all these 
years have come and gone, and that such a vast 


22 


UNCOOKED FOODS. 


amount of human thought has been bestowed upon 
the arts and all the sciences except one, viz., what 
kind of material will bring mankind to the highest 
state of mental, moral and physical development. 


THE FUNCTION OF FOODS. 


^ I ^HE true function of food is to supply ma- 
I terial for growth, and for new tissue, 

A to replace that worn out by effort. 

Things which do not serve these two 
purposes cannot be consistently classed as foods. 
On the contrary, they are exactly the opposite; 
for when they are taken into the body, they must 
be excreted at the expense of energy. These facts 
should be observed in the preparation of all ma¬ 
terials used as food. 

What we call life is but the ever-changing ex¬ 
pression of organic matter. Just how it is created, 
how from the protoplasm or the tiniest molecule 
there comes the well-organized being—what 
strange change takes place when two atoms called 
germs are blended, to create a living thing, what 
gives it form, color and intelligence—all these 
things are as deeply buried in the realm of the 
unknown as they were a million years ago. 

All we know is that all life must comply with 



UNCOOKED FOODS. 


certain natural laws in order to be free—for a 
man in the throes of disease is not free. He is a 
vassal, a slave. He is in bondage. He has himself 
fastened fetters on his flesh by his own foolish¬ 
ness—by disobeying nature’s laws. 

Obedience to these laws will keep life in the 
line of evolution to higher and higher degrees of 
perfection till it reaches that zenith to which na¬ 
ture is ever striving to bring all she creates. 

But if these laws are violated the process of 
evolution is interfered with, and the penalty is ex¬ 
pressed by disease and death. 

In the support and maintenance of life the first 
and most important thing is the substance upon 
which it feeds. Animals in their native state seem 
to put the proper appreciation upon foods. They 
instinctively reject that which is harmful—that 
which would interfere with nature’s process of 
evolution—and accept as food that which is good 
for them. Man does not act with such wisdom. 
Civilization has created for him artificial environ¬ 
ments in the chaos of which his instincts have been 
lost. 

The most important thing that can possibly en¬ 
gage the thoughts of mankind is how to build the 
human body, how to bring to their highest de¬ 
velopment all its faculties. This must depend 


THE FUNCTION OF FOODS. 


25 

upon something, must be made of something. 
That something is food. 

It looks incredible indeed that the wisest, 
wealthiest and most philanthropic men the world 
has ever produced would spend great fortunes 
and many of the best years of their lives in erect¬ 
ing and perfecting such things as astronomical 
observatories, in creating instruments and deli¬ 
cate scales upon which the worlds are weighed 
and distances measured to the remotest planets, 
knowing full well that when all this magnificent 
array of knowledge was gained that it would be 
of no possible benefit to mankind except the mere 
satisfaction of knowing that it was known. It 
seems incredible that they would do all this, yet 
give absolutely no thought or attention to the se¬ 
lection of the material out of which the body and 
brain are made, upon which, therefore, men must 
depend for their health, their contentment and 
happiness; yes, even their ability to think out 
these intricate problems. 

Man seems to have appropriated for food 
everything he could lay his hands on. His chief 
study and delight seems to have been the mixing 
and stirring together of all sorts of things, the 
combinations of which go on to infinity. No^ 
chemist in the world would dare risk his reputa- 


26 


UNCOOKED FOODS. 


tion upon an attempt to analyze an ordinary 
Thanksgiving dinner. 

The only true function of food is the growth 
and support of life. The needs of the human 
body are very limited. All the nutritive ele¬ 
ments it requires can be found in their purest form 
in less than half a dozen different articles, which 
in a natural and healthy being should be selected 
by the demands of the system expressed by 
hunger. There is therefore no reason for feed¬ 
ing upon the innumerable variety and endless and 
senseless mix-ups that are served upon the aver¬ 
age table. 

By long persistence in incorrect and unnatural 
habits of eating and drinking the body will seem¬ 
ingly adjust itself to false conditions. The argu¬ 
ment is nearly always brought forth that “my 
foods taste good,” “they seem to agree with me,” 
“I am never sick,” etc., etc. 

This appears convincing, but it is not even en¬ 
titled to serious consideration, unless the other 
(natural) method has been also tried. Unnatural 
livers have no standard to measure from except 
their own. They know not what the result would 
have been had they lived naturally and correctly. 

Mr. Gilman Low, of New York, who is in 
many respects, perhaps, the most perfect specimen 


THE FUNCTION OF FOODS. 


27 


of manhood in the world, thought the same thing, 
and argued the same way for many years. But 
he tried the new method of living. He decided 
to subsist entirely upon foods in their elementary 
condition, and to limit his bill of fare to a very 
few articles. As a result he lifted, in the presence 
of a party of friends, a few weeks ago, one million 
pounds in thirty-four minutes, lifting 1,000 
pounds at a time. He possesses a kind of strength 
and endurance that is the marvel of the athletic 
world to-day. 

He has the new standard to measure from. It 
takes experience to constitute an authority. It 
takes experience to convert theory into knowledge. 
Of all those who will oppose these methods, not 
one probably will speak from experience. Not 
one will possess an opinion that would be taken in 
a court of justice on any case involving a dollar 
bill. 

Prof. Low is not a professional strong man. 
He is better known professionally as an Artist 
and Health Director and had sense enough and 
nerve enough to cease plodding on in the dusty 
pathway of others—but decided to try some¬ 
thing new, because it appealed to his common 
sense. 

Every faculty in our being conspires together 
to aid the body in conforming to the requirements 
of natural law. Poods in their natural or ele- 


28 


UNCOOKED FOODS. 


mentary state (that the taste will at first revolt 
against because it has never come in contact with 
them) will soon become extremely delicious and 
satisfying; so much so, that the appetite will de¬ 
mand no other. 

When this condition is attained foods begin to 
perform their natural functions. They delegate 
to the body all their latent powers and energies. 
They bring it to the highest degree of develop¬ 
ment of which it is capable. Language fails to 
describe the difference between the emaciated 
dyspeptic, who is fed on the so-called “fat of the 
land,” and the rugged, robust, red-blooded in¬ 
dividual who subsists entirely upon nature’s un¬ 
changed, elementary foods. 


FOOD PRODUCTS. 


T hat type of life to which man belongs, 
if traced chronologically from age to 
age, and geographically from land to 
land, will be found to have originated in 
the tropics, or the warmer belts of the earth’s 
surface. His primitive food was plants. 

As the ages progressed and he ascended a little 
farther up in the scale of evolution, he added 
fruits, and further on nuts, to his dietary. So 
far as his physical needs were concerned, this 
combination, plants, fruits and nuts, composed 
the most perfect diet he has ever subsisted upon. 

There are numerous forms of anthropoldal life 
in these southern climes that bear testimony to 
the wonderful strength, agility and endurance 
that can be bullded from these simple foods. In 
some parts of Africa there Is a type of gorilla 
which subsists entirely upon these foods In their 
natural state, and which can twist with his two 


30 


UNCOOKED FOODS. 


hands the barrel of a Springfield rifle into a 
shapeless mass in an instant. 

Every step that man has taken in the long and 
devious road of civilization, added to his love of 
travel and romance, and his instinctive curiosity, 
and unsatisfied desire for something—anything 
he did not possess. 

Every step that he took be.yond the limits of 
his own country involved the question of food. 
Especially as he migrated northward the storing 
of food products to tide him over from season 
to season became a question of very great impor¬ 
tance, one that involved the question of life and 
death. All the faculties were employed almost 
wholly in his endeavor to solve this one dominant 
question. He began to think, to study, to ex¬ 
periment. 

He had emigrated beyond the limits of his 
native land, where he could live from the bounti¬ 
ful prodigality of nature. He found himself con¬ 
fronted by all the hazardous vicissitudes of cli¬ 
mate and vegetation. Roots, herbs and every 
vegetable thing was tested as food, and during 
periods of famine and hunger, in sheer despera¬ 
tion he slew and preyed upon even animal life. 

It is certain that the custom of flesh eating 
among the ancients began with the direst neccs- 


FOOD PRODUCTS. 


31 


sity, with the choice between that or death by 
starvation. 

The first cereal product known to history was 
a small seed or berry, the product of a wild grass 
called saliva or sativum. From triticum sativum 
was developed the wheat plant; from orysa saliva 
came the rice. These two great staples came 
substantially from the same root. The one 
planted in the more northern latitudes produced 
the wheat, while the same plant in the tropical 
and semi-tropical regions developed the rice. 

It was during the time that man was sorely put 
to it to find and produce foods which he could 
store for winter use, probably, that foods classed 
as legumes, that is to say, every product that 
grows in a pod, of the bean and pea variety, be¬ 
came so highly developed and universally used. 
There are about 7,000 species in the legume fam¬ 
ily contained in about 450 different genera. 

The enormous variety of things that could be 
used as food because they would sustain life, which 
had been discovered by mankind in his more 
primitive years, were passed on from generation 
to generation and mixed, crossed and combined to 
appease the appetite of the wealthier classes. Be¬ 
sides this extensive bill of fare that had been dis¬ 
covered and compiled from necessity, the earth’s 
surface was again scoured to find things that 


32 


UNCOOKED FOODS. 


would tickle the palate of the priests and rulers 
of the Oriental world. 

The natural trend of civilization is to group 
people together in communities, settlements and 
cities. The natural tendency of this, under an¬ 
cient, and even our present social system, was to 
concentrate wealth, the result of which is always 
the division of society into two classes, namely, 
producers and non-producers. 

This condition left its mark upon the inhabi¬ 
tants of ancient cities. Idleness sought employ¬ 
ment and entertainment in many forms of dis¬ 
sipation, the most prominent of which was feast¬ 
ing—eating and drinking. The ancient Romans 
at their feasts would eat as long as they could 
comfortably sit up, and then lie down, and in this 
position finish their feast. Then they would re¬ 
pair to a vomitorium, where they would disgorge 
themselves. 

The result of this was mental and physical de¬ 
cay among the wealthier classes. It was at this 
time that Augustus Caesar was changing the Rome 
of brick to the Rome of marble, and she was 
boasting that her art, language and literature were 
ornamenting and civilizing the world, when in 
reality among her wealthier classes was being 
sown the seeds of her ultimate decline. 

Our present methods of sustaining life frorn 


FOOD PRODUCTS. 


33 


food are but a mirror made from the fragments 
of man’s past and curious history, in which the 
student can see reflected through the ages that 
have gone the primitive m^an and the food and 
habits which brought him to such a high degree 
of physical perfection. 

During the whole life of primitive man he 
would not eat more than a half dozen different 
varieties of food, while it is estimated that the 
average American can select from i,ooo articles. 

It would be impossible, as well as useless, to 
try to enumerate all the articles used as food, and 
especially to attempt to give their analyses or 
nutritive values. All we wish to show are the 
reasons why man has become so omnivorous. We 
want to make him think. We merely want to 
give him material out of v/hich he can weave his 
own conclusions. 

We want no one to accept our theories of the 
food question without thorough investigation and 
study. If he does, he will eternally be wavering 
between two opinions, and like all those who be¬ 
stride great questions, will never accomplish any¬ 
thing of value on either side. 








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“RAW” FOODS. 


F oods that have ripened and been brought 
to a state of maturity by nature cannot 
consistently be called “raw.” The origin 
of this word was the effort to describe 
something that was unfinished, that was crude, 
that was rough, or in some way objectionable. 

Think of applying this ugly word to a luscious 
bunch of purple grapes swinging to and fro in 
bowers of green. Or to a hickory nut that has 
ripened in the top of a mountain tree, whose life- 
giving properties have been filtered through a 
hundred feet of clean, white wood. Or to a 
delicious apple, or peach, reddened, ripened and 
finished,—nursed in the lap of nature, rocked in 
her ethereal cradle, and kissed from the odorous 
blossom of infancy on to maturity by the soft 
beams of the life-giving sun, the Parent of all 
light and life. 

These things are finished, ready for use; they 
are perfect, they are not raw, they are done; and 


36 


UNCOOKED FOODS. 


when they are cooked they are undone. They 
are as far removed from their finished and done 
condition as if they were green or but half grown. 

In the true sense of the word, cooking that 
which nature has ripened in reality renders it 
raw—^hopelessly raw. The Standard Dictionary 
says that raw means uncooked; but dictionaries 
are made by men. They record as true whatever 
becomes a custom, and if custom makes an error, 
then the dictionary makes an error. If custom 
were to make raw mean finished, the dictionary 
would accept it as true. 

Language is a thing of growth and develop¬ 
ment. It is an oral effort to express our emotions, 
our hopes, fears, joys, sorrows and sympathies. 
Language is continually being born and continu¬ 
ally being buried. 

We cannot accept the sweeping statement that 
all things are raw that are not cooked, though a 
thousand dictionaries were to say so. 

An uncooked beafsteak could, with much con¬ 
sistency, be called raw. It looks raw and tastes 
raw. In the sense that the skin worn from the 
shoulder of a horse by a rough collar makes a raw 
place, so is an uncooked beafsteak raw. But this 
word cannot be made to truthfully describe fruits, 
nuts and grains in a perfect state of maturity. 
They have been finished by nature, by some su- 


FOODS. 


37 


preme intelligence, and sown with prodigal hand 
over the face of the earth, and man has become 
the beneficiary thereof. And none of his work 
and puny efforts can possibly improve them. 







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ECONOMY—SIMPLICITY. 

I F there were nothing else to recommend the 
use of uncooked foods except simplicity and 
economy, it would be quite enough. There 
is nothing more complicated—more labori¬ 
ous and more nerve-destroying, than the prepara¬ 
tion of the alleged good dinner. There is noth¬ 
ing simpler, easier and more entertaining than 
the preparation of an uncooked dinner. The 
largest eating place in New York could be oper¬ 
ated from an ice box and a pantry, were they to 
abolish the cooking habit. This in all probability 
will be done a thousand or more years from now, 
when people learn the true relations between food, 
energy and health. 

In order to gain some conception of the number 
of articles used in the preparation of a Thanks¬ 
giving dinner, the authors took a very careful in¬ 
ventory during its preparation, from the kitchen 
of a New York hotel to which they had entree. 
The total was 192, while dozens of articles 


46 


UNCOOKED FOODS. 


counted as one, such as catsups, sauces, mayonnaise 
dressings, chow-chows. Such things were com¬ 
posed of from two to half a dozen different in¬ 
gredients, which, if they could have been ascer¬ 
tained, would have run the grand total up, in all 
probability, to 250 different articles. 

Is this not a hint from which any one at all 
gifted with the power of analysis might draw a 
few deductions that would explain why it is that 
nearly all diseases common to civilized man have 
their origin in the stomach and intestinal organs? 

All these food items must be carried in stock 
by somebody. They are first collected from the 
place of their growth, and brought to storehouses, 
factories, packing houses, mills, and cookeries, 
and put into casks, hogsheads, barrels, kegs, jugs, 
bottles, tin cans, bags, intestines of animals, and 
every conceivable thing that will hold liquid, 
powder, grain and piece matter, and are carted to 
some place of storage, sold by commission men, 
resold to jobbers, again carried in stock for a time, 
sold to dealers, where they are again held up and 
finally sold to the consumer, who has no concep¬ 
tion of their age or where they are from, and but 
little knowledge of their value as food. 

All this is extremely complicated and expensive. 
It costs money every time this vast number of 
things are stopped and stored, and more every 


ECONOMY—SIMPLICITY. 


41 


time they are moved. Every day added to their 
age renders them more valueless as food and more 
expensive as commodities. Not content with this 
aged, unnatural pickled and preserved condition, 
the housewife lays hold of them and proceeds to 
give them their finishing touch by fire. 

• On the checkered highway of man’s curious 
doings, there is indeed nothing stranger than this. 
We have in this country hundreds of different 
articles of food which can be most advantageously 
used without cooking; yet the cook intrudes his 
art, bakes, boils, stews, broils and heats these 
things, until their original elements are wholly 
changed, until many of them are rendered almost 
totally valueless. 

Thus robbed of their elementary and delicious 
flavors, the cook endeavors to make them appeal 
to the sense of taste by mixing, jumbling together, 
spicing, and using decoctions called extracts, the 
properties of which he knows absolutely nothing, 
until the original substance is so disguised that it 
cannot be recognized in taste, color or flavor. 
Those who enjoy their eating most and who have 
reached the highest standard of health and 
physical development, have succeeded in reducing 
their diet to less than a dozen articles. 

It seems that everything in connection with the 
affairs of people unites to recommend this simple 


42 Uncooked foods. - 

method of living. We all know that taste, in the 
selection of his food, is the supreme power that 
dominates man, and if he will not pervert it, but 
will give it a chance, it will lead him into perfect 
obedience of nature’s great dietetic laws. 


AS A REMEDY. 


U NDER the auspices of the Technology 
Club there was a meeting of about lOO 
of New York’s most eminent doctors 
held a few evenings ago at the offices of 

Dr.-to listen to a lecture on the subject of 

radium, and to consider and demonstrate as far 
as possible the application of this strange metal 
to the curing of disease. The opening remarks 
of the noted physician who was entertaining the 
assembly were as follows: 

“There is nothing dawning upon the profession 
with more certainty than that medicine as a cura¬ 
tive agent is passing. The most learned men are 
depending less and less each year upon drugs as 
a means of combating disease. The best men in 
the profession are changing both their views and 
their practice. For many hundred years con¬ 
sumption has been treated with drugs, and nobody 
has ever been cured by them. To-day we send 



44 


UNCOOKED FOODS. 


patients into the open air, where they are kept 
winter and summer, sleeping in tents, and they 
get well.” 

We are perfectly willing to accept this state¬ 
ment as true. We are willing also to believe that 
all disease is a mere result of violating natural 
law, and that the only true remedy is found in 
obedience. We believe, that foods occupy the 
same place in building a man that bricks, iron, 
stone and timber do in building a house. We be¬ 
lieve that the kind of material (foods) used will 
determine to a very large extent the kind of man 
you will have when you get him done. 

We believe further that the kind of material 
with which you keep him repaired and fed will 
determine wholly whether he will be sick or well. 
If “more than 90 per cent, of all human ills have 
their origin in the stomach and intestinal organs, 
and are caused by incorrect habits of eating and 
drinking,” then those human ills certainly can be 
cured by removing the cause and selecting such 
foods as will counteract these abnormal con¬ 
ditions. 

In combating this tremendous per cent, of dis¬ 
ease, we must depend upon foods in their natural 
or elemental state, because their food and chemical 
properties have not been changed. We know— 
or should know what they are. We cannot rely 


AS A REMEDY. 


45 


upon foods whose chemical properties and nutri¬ 
tive values have been changed and dissipated by 
heat. 

The change that has taken place In them Is 
measured entirely by the amount of heat to which 
they have been subjected. Certain protoplasmic 
or plant life is destroyed at 145 degrees F. This 
destruction continues on up to 212, the boiling 
point. If the article Is removed then, and put 
into an oven or a dry heat, It can be carried on 
up to 300 or 400 degrees, where It becomes a 
mere bit of ashes or charcoal,—totally destroyed. 

At every step on the way from 145 degrees to 
400 degrees the article becomes of less and less 
value as food, and less and less reliable as a 
remedy or an element of construction of tissue and 
builder of life. 

We know that Indigestion, our national III, can 
be cured by the proper selection of uncooked 
foods. We know that constipation. Its conse¬ 
quence, can also be cured by their use. We know 
that irritation of the mucous membrane or lining 
of the stomach, that hyperpeptia, or fermentation, 
and the desire for over-eating can all be cured by 
the use of uncooked foods. We know that where 
there is no Indigestion, fermentation and constipa¬ 
tion in the motive machinery of the body, the 
blood is pure and rich, and that pure blood builds 


46 


UNCOOKED FOODS. 


every organ and inch of the body to its highest 
capacity. 

We know that, as compared with cooked foods, 
it only takes about half the quantity of uncooked 
food to sustain life. 

We believe that with these evils eliminated 
from the human system the ninety per cent, of 
ills referred to would nearly all disappear. 

In treating abnormal conditions which we are 
pleased to call disease, by proper feeding, it re¬ 
quires the knowledge of a food expert—one who 
is acquainted with the chemical properties and 
the process of the conversion of food into energy 
in the human body. 

For instance, a great majority of stomach 
troubles are caused by the eating of too many 
starchy foods. This causes hyperpeptia, or fer¬ 
mentation. The consumption of too much starch 
also causes calcareous or limy deposits to collect 
in the 2,000 miles of tubing in the body called 
veins, capillaries and arteries. These deposits 
create stiffness and rigidity in the joints and 
muscles. 

This condition is specially manifest in the morn¬ 
ing, after the body has lain in a horizontal posi¬ 
tion for six or eight hours. This condition marks 
the real difference between youth and age. It 
can be remedied by the elimination of cereal 


AS A REMEDY. 


47 


starch from the dietary and the substitution of 
such foods as will be remedial and counter-active. 

In foods can be found nearly every chemical 
and medicinal element that is contained in medi¬ 
cines, and in this form they can be taken as nature 
intended them, instead of being extracted, con¬ 
centrated, and rendered artificial and unnatural, 
as nearly all medicines are. 

In none of the varied forms of matter on this 
globe is the warfare of construction and destruc¬ 
tion more seriously waged than in the human 
body. What we call health is but a condition 
where the powers of construction are made to 
excel the powers of destruction. By correct eating 
and the pursuit of natural habits, this condition 
can be maintained for a great number of years; 
but when we aid the forces of destruction by 
taking into the body such things as tea, coffee, 
tobacco, distilled and ardent spirits, and the host 
of table condiments that are in daily use, all of 
which possess only the elements of destruction, we 
must not be disappointed when we find ourselves 
devoid of energy and vitality and landed well 
over into the great throng of the diseased. 



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EMANCIPATION OF WOMAN. 


I F the study of the natural or elementary food 
question had for its object no other purpose 
than giving to the human family their birth¬ 
right of health and years, and aiding their 
mental faculties in reaching a higher development, 
it would be of sufficient importance to justify the 
most profound attention of every woman in a 
civilized state. But when it is considered that its 
final solution may not only accomplish this, but 
emancipate her from the slavery of the kitchen 
and the cook stove, it becomes one of the most im¬ 
portant questions that can possibly engage the 
minds of intelligent people. 

We believe that nature has provided a diet that 
can be selected and eaten without changing its 
form or chemical properties by the application of 
either heat or cold, and which will be perfect. We 
have proven that if correctly used it will in all 
cases bring natural results, which are always 
healthful results. We have been led to these con- 


50 


UNCOOKED FOODS. 


elusions by information gained from the school of 
observation and experience at our own table, as 
well as by seeing the most obstinate and chronic 
diseases gradually disappear from members of our 
own family and others under the magic effect of 
proper feeding, until perfect health was the result. 

Aside from the effect of a natural food diet 
upon the health and happiness of people, its most 
important feature is that it promises to solve for 
woman another most perplexing question, namely, 
the struggle with the servant. 

When the house is provided, and the woman 
who has dreamed of a true home is settled therein, 
it gradually dawns upon her that instead of being 
a queen, she is an imprisoned vassal. She finds 
that she must stand over a miniature furnace for 
an hour in the morning and breathe the poisonous 
odor of broiling flesh, and spend another hour 
among the grease and slime of pots and dishes, 
instead of occupying that time walking in the life- 
giving sunlight and drinking in nature’s purifying 
air. 

She soon realizes that the fires of the morning 
are hardly out until those for the noon are kindled 
and the labors from luncheon often lap over into 
the evening, and those of evening far into the 
night. The throne over which she dreamed of 
wielding the queenly sceptre has been transformed 


EMANCIPATION OF WOMAN. 


51 


into a fiery furnace, gilded with greasy pots and 
plates, blood and bones, over which she has un¬ 
furled the dish-rag, and by the common custom of 
her country, it waves over her helpless head as 
an ensign of her rank and profession, under which 
she is really a slave. 

The home of which she dreamed has laid upon 
her a confinement and labor but little lighter than 
that which society puts upon the criminal who has 
violated its laws, and whom it has deprived of his 
liberty. 

The picture of a husband and wife growing 
old together, walking hand in hand up to the 
noon of life, and turning over the hill and march¬ 
ing down toward the evening of old age together 
is only painted by poets and dreamers, most likely 
old bachelors and old maids,—it is not true. 

The average husband and wife do not grow 
old together. The wife spends six or seven hours 
of each day endeavoring to prepare food and 
create dishes that will appeal to and satisfy the 
perverted taste and appetite of her husband, and 
probably the short-notice “friend to dinner.” The 
anxiety and mental tension that she undergoes 
from day to day and year to year wear upon her 
form and face, and like the long dripping of 
water upon the stone, leave their mark. This 
mark is nervous exhaustion and premature old age. 


52 


UNCOOKED FOODS. 


It is from this deplorable condition of woman¬ 
kind that the use of uncooked or natural foods will 
surely bring relief and freedom. In hundreds of 
cases that have come to our knowledge where this 
experiment has been honestly tried, it has resulted 
in a revolution in the household culinary depart¬ 
ment, and in giving the wife enough mental and 
physical freedom to allow her to preserve her 
youthful charms, which is her solemn duty, and to 
cultivate those higher faculties upon which every 
woman must depend for attraction and happiness 
with advancing old age. 

It may not free woman wholly from the labors 
of the kitchen, but it will prove an important fac¬ 
tor in lifting her mentally, morally and physically 
into an entirely different sphere. 

It is utterly impossible for a woman to spend 
six hours out of twelve in the dense and smoky 
atmosphere of a kitchen over a roasting fire, 
breathing air laden with the fumes of burning 
flesh and steaming foods, and give to her progeny 
those beautiful faculties which are their birth¬ 
right, and which have been the dream of her 
dreams. 

It is also impossible for a woman to construct 
her body, her brain and her heart with all their 
varied sympathies, desires and emotions out of 
such material as the flesh of dead animals, fer- 


EMANCIPATION OF WOMAN. 


53 


merited fruit (wine), fermented bread and the 
innumerable narcotics and cooked or devitalized 
foods with which the average table is laden, and 
think beautiful thoughts and keep her sympathies 
and senses of justice and mercy in that beautiful 
and highly civilized realm where the cultivated 
and advanced woman, especially the mother,, 
should dwell. 

We are thoroughly convinced,—convinced 
from experience, that great school from which 
all true knowledge comes,—that the first and 
most important step in nature toward making a 
perfect woman lies in the selection of the food 
material out of which the human body and all 
the restless flood of emotions that ceaselessly ebb 
and flow in its strange mechanism, are made. 






4 








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i 




I 


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THE SELECTION OF FOODS. 


I N the adoption of uncooked foods more care 
in selection is required than when they are 
to be cooked, for in the process of cook¬ 
ing, mixing and dressing, the real quality, 
taste and flavor of the articles, becomes changed, 
lost and dissipated. The most inferior articles of 
food can be cooked and artificially flavored, as 
they usually are, and still appeal to and satisfy 
the taste. 

In all public eating places the special duty of 
the chef and steward is to use left-over foods. 
They are hashed, minced, flavored, spiced and 
peppered until the smell from the fermented or 
decayed portions is so concealed that they cannot 
signal the olfactory nerves; therefore the most 
inferior and unhealthy articles can be used which 
could not be done 'were these foods not cooked. 

When using uncooked foods the senses of sight, 
smell and taste demand the best, and it is only 
fair that these senses should be satisfied. It is 


56 


UNCOOKED FOODS. 


as criminal to deceive our taste and sight in mat¬ 
ters of food, as it is to obtain money under false 
pretense from our friends; and the penalty for 
this wrongdoing is more certain to be paid. 
We often escape justice in deceiving our friends, 
but never in deceiving ourselves. We cannot 
jump our bail with nature. We are always caught 
and punished for two crimes instead of one. 

One may be thoroughly convinced that the 
theory is correct, but if such articles are selected 
as do not conform or appeal to the taste, the effort 
will prove a failure. Food should be selected 
that has ripened on the parent stalk or tree, in 
the sunshine, as far as possible. Those who are 
acquainted with the curative and life-giving prop¬ 
erties of air and sunshine will readily perceive 
why the selection of thoroughly ripe and full- 
grown foods are so necessary. 

In selecting an apple of a red variety, get a 
deep, rich red, not a pale pink one. The deep 
red color indicates that the fruit has ripened on 
an outer twig of the tree, exposed to the sunlight; 
while the paler colors show that it has ripened 
under cover of the foliage. This rule should be 
observed in the selection of all fruits and berries, 
and melons of every kind as far as possible, the 
rule being that whatever color is selected, get it 


THE SELECTION OF FOODS. 


57 

as pronounced as possible. In other words, get 
the best. 

BANANAS. 

Bananas, the second-best article of food known, 
should never be eaten so long as a spot of green 
is visible on the skin. The majority of people' 
seem to select this most delicious and nutritious 
fruit merely to please the eye; and just when it 
is at its best, that is, when the skin is covered 
with tiny black spots, or assumes a pied appear¬ 
ance, it is discarded and considered unfit for use. 
Where the consumption of bananas is large 
enough, they should be purchased by the bunch, 
and where it is not, they should always be pur¬ 
chased by the hand, not detaching them until they 
are needed for use. They should also be kept in 
the sunshine as much as possible. 

SWEET FRUITS. 

Dates, figs and seeded raisins constitute a group 
of the best foods known to the dietary. They 
contain about seventy-five per cent, of carbo¬ 
hydrates, which is sometimes called the powder 
of the human system. The black French date, 
known as the “Fard Diamond R.,” is one of the 
best varieties Imported to this country. 

The Turkish pulled fig, that is, the unpressed 
fig of the largest variety obtainable, is much pref- 


58 


UNCOOKED FOODS. 


erable to and more cleanly than those that have 
been pressed. 

Raisins should never be eaten without discard¬ 
ing the seeds; therefore, the seeded raisin is al¬ 
ways preferable. 

EVAPORATED FRUITS. 


The process of evaporating the water from! 
fruits, so they can be kept from season to season, 
is of great importance. It has added one of the 
greatest luxuries known to the uncooked bill of 
fare. In the selection of peaches care should be 
taken to secure the largest, best ripened and un¬ 
peeled variety. Never select peaches from which 
the peeling has been removed, because the fruit 
must be taken in an unripe condition, so that it 
is firm enough to peel and handle easily without 
crushing. The same rule should apply to the 
selection of apricots. 

Prunes are one of the best evaporated fruits in 
the American market. The largest varieties, 
running from 20 to 30 to the pound, should be 
selected for the uncooked table. 


OLIVES AND OLIVE OIL. 

Olives have become as standard on the Ameri¬ 
can table as pickles, but we do not recommend 
their liberal use. The ripe olive has something 
to recommend it; mainly because it was allowed 


THE SELECTION OF FOODS. 


59 


to get ripe. Pure olive oil occupies a conspicuous 
and necessary place on the uncooked bill of fare. 
For those who cannot thoroughly masticate nuts 
—because of defective teeth—olive oil, or even 
good peanut oil, affords one of the most neces¬ 
sary articles of diet. An ordinary body requires 
each twenty-four hours from two to two and a 
half ounces of pure fat (fuel). The required 
quantity of nuts may be eaten, but unless mastica¬ 
tion is perfect, they do not contribute to the body 
all the fats they contain, while olive oil overcomes 
completely this difficulty. 

MILK AND HONEY. 

Milk and honey seem to be the only two things 
in existence that were made primarily for no pur¬ 
pose except food. All other articles upon which 
people subsist were created for some other pur¬ 
pose. All cereals, legumes, fruits, nuts and vege¬ 
tables in the great scheme of nature, grow wholly 
to reproduce themselves; but the primary pur¬ 
pose of milk and honey, when they are created, 
is for food. They seem to have no other pur¬ 
pose to fulfill. 

In order to be sure of securing pure honey it 
is best to purchase it in the comb. 

Pure milk as it comes from the cow should con¬ 
tain twelve to fourteen per cent solids and from 
three and a half to four and five eighths per cent 


6o 


UNCOOKED FOODS. 


cream. Pure milk is one of the best propor¬ 
tioned foods known to science. Great care should 
be exercised, therefore, in its selection. The best 
results are obtainable v/hen it is taken unskimmed, 
as nature has proportioned its nutritive elements 
in accordance with the requirements of the body. 

The custom of salting butter is altogether 
wrong, and inexcusable from a hygienic stand¬ 
point. It had its origin, no doubt, in the fact 
that it became commercially necessary in order to 
preserve it for the purpose of shipping, trans¬ 
porting and marketing. During the last few years 
fresh or sweet butter has come into general use 
in all the large cities and well-appointed hotels 
and cafes. In Paris, where the culinary art is 
studied and kept at a higher standard than at any 
other city in the world, it is considered an of¬ 
fense to serve salted butter. It is taken for 
granted that the article is aged and would have 
spoiled had it not been preserved with salt. 


FOOD COMBINATIONS. 



EARLY every article of food known, 
as bad as some of them are, will agree 
with the stomach if eaten alone or with 
a few other articles, in normal quanti¬ 
ties, whose chemical properties harmonize. When 
we say that certain things do not agree with us, 
the fact is that these things do not agree with 
themselves. The truth is, we have eaten a com¬ 
bination of things that do not agree one with 
the other; and the stomach, being the receptacle 
of this chemical disturbance, is made the sufferer. 
The question of combinations is extremely im¬ 
portant in cooked foods, because the tendency of 
modern cookery is to mix, to jumble together an 
innumerable number of things and pour over 
them condiments, sauces and dressings that are 
composed of dozens of other ingredients, until it 
becomes utterly impossible to ascertain by any 
method of calculation how many different articles 
compose one whole. While it is always well to 




62 


UNCOOKED FOODS. 


observe correct combinations, it is in reality of 
secondary importance, for in subsisting on un¬ 
cooked foods the natural tendency is towards sim¬ 
plicity. This is one of the greatest virtues fol¬ 
lowing their adoption. In the beginning many 
are likely to desire each meal to be comiposed of a 
large number of articles. They like to see it 
spread around; they want to see the table cov¬ 
ered; they want to see it groaning beneath a load, 
simply because they were raised that way. They 
have no standard to measure from, except a 
cooked standard; but this optical appetite soon 
wears off, and the taste and delicious flavors that 
are developed by combining two or three things, 
lead the elementary student to ignore numerical 
display and make a meal upon three or four 
things. 

A very delicious taste will be developed by 
eating fruits and nuts together, care being taken 
to masticate the nuts thoroughly before the fruits 
are put into the mouth. If this rule is observed 
in eating vegetables and nuts, the same delightful 
taste will be experienced. 

The following combinations have been found 
by experience to be chemically harmonious, health¬ 
ful and very nutritious: 

Flaked wheat, with nuts, dates and cream. 

Flaked wheat, nuts, honey, milk and cream. 


FOOD COMBINATIONS. 63 

Combination cereal with grated nuts and 
cream. 

Egg-nog, protoid nuts, dates, lettuce salad 
with olive oil and cream. 

Cold slaw with olive oil, protoid nuts, unfiied 
bread, sweet apple with thick cream. 

The following articles compose three ideal 
meals for a perfectly normal person: 

Breakfast. 

One red apple with combination nut butter. 

One ounce protoid nuts. Five or six black dates. 

One glass Milk. 

Luncheon. 

Sauce dish Combination Cereal. One ounce Pecan Meats. 

Two Turkish pulled Figs. One ounce protoid nuts. 
Cold Slaw with Olive Oil. Two cakes of Unfired Bread. 
Four prunes with thick cream. Sweet Butter. 

Glass of Egg-nog. 

Dinner. 

Two ounces Nut Meats. 

Vegetable Salad with Hygeia Dressing. 

Two or three cakes Unfired Bread. Combination nut butter. 
Very ripe Banana with thick cream. 

Pint of Whole Milk. 

There is a popular opinion among the majority 
of people that appetite, that is, a desire for food, 
is an evidence of good health. This is one of the 
serious mistakes into which people have gradually 
evolved. Irritation of the mucous membranes 
of the stomach is one of the most serious and un¬ 
healthy conditions with which this much-abused 


64 


UNCOOKED FOODS. 


organ is afflicted; and while in this condition, it 
calls with ferocity for food, the satisfying of 
which has killed suddenly hundreds of thousands 
of people whose death is attributed nearly always 
by the learned doctors to heart failure. And we 
agree with them completely. We have never 
known any other method of demise, except for the 
heart to fail. It is unquestionably the customary 
way to die, and it matters but little whether the 
“heart failed” on account of being shot, beheaded 
by a Cuban machete, or on account of an over¬ 
loaded stomach,—the doctor’s “heart-failure” 
theory is safely correct. 

There are five different classes of food; there 
are five different digestive organs and five different 
kinds of digestive fluids. 

The five classes of foods are, water, proteids, 
carbohydrates, fat and m/ineral salts. The five 
organs of digestion are, the mouth, stomach, liver, 
pancreas and intestinal glands. 

The five different digestive fluids are, saliva, 
gastric juice, pancreatic juice, bile and intestinal 
juices. 

All the different kinds of food contain more or 
less water. All of the different digestive fluids 
are composed largely of water. 

Foods classed under the head of proteids are 
composed largely of nitrogen, and embrace al- 


FOOD COMBINATIONS. 


65 


bumen in animal foods, the gluten and gelatine 
in cereals, cellulose in vegetables, and the casein 
in milk and cheese. 

The foods classed under the head of carbo¬ 
hydrates contain mostly starch an'd sugar. All 
the cereals, vegetables, fruits and nuts are com¬ 
posed, more or less, of carbohydrates. Many 
of these also contain nitrogen to a sufficient de¬ 
gree to class them under the head of protein. 

Mineral salts are found in all vegetables and 
fruits in sufficient quantities to supply the needs of 
the body if it is fed upon these articles. The salts 
of sodium, potassium, chlorides, calcium, magne¬ 
sium, phosphates and iron are the principal min¬ 
eral or organic salts and are the most important 
elements in forming the bony structure of the 
human body. 

These salts are found in abundance in all fruits, 
nuts and vegetables, and when taken into the body 
in their natural or organic state they contribute 
to the body all of their value as building material, 
but in cooked foods these elements are rendered 
inorganic and become so changed and dissipated 
as to be in many cases totally worthless. For in¬ 
stance, iron is one of the principal properties of 
cabbage. Eaten naturally it is an excellent food, 
easy of digestion and assimilation; but cooked, the 


66 


UNCOOKED FOODS. 


iron is set free and is as Indigestible as saw 
j filings. 

In digesting starch and sugar, and all carbo¬ 
hydrates, an alkaline solution or digestive fluid 
is required, a large amount of which is furnished 
by the saliva. Hence, all cereals, fruits and vege¬ 
tables should be thoroughly masticated, insali¬ 
vated and pulverized before entering the stomach. 
And as the saliva is an alkaline substance, the 
digestion of these foods, therefore, begins in the 
mouth. 

All foods composed largely of starch, such as 
cereals, potatoes, and nearly all legumes, should 
not be eaten at the same meal with sweets, espe¬ 
cially cane sugar. 

All foods, whether fluids or solids, that contain 
starch or sugar, such as rice, potatoes, corn, oats, 
in fact, all the cereal class, may be eaten with 
safety at the same meal. Milk can also be taken 
with all the carbohydrate family of foods. 

All foods containing gluten, albumen or gela¬ 
tine, such as meat, eggs, and a few kinds of nuts, 
are classed as protein, and require an acid solvent 
to be digested; therefore can be eaten with safety 
with all kinds of fruits. 

The digestive fluid secreted by the stomach is 
an acid substance; therefore, the last-named 
foods are digested mainly in the stomach. 


FOOD COMBINATIONS. 


67 


Milk, one of the best foods known, can be taken 
with all kinds of fruits, provided no cereal starch 
be eaten at the same meal. All foods that con¬ 
tain both carbohydrates and proteins compose 
healthful combinations. 

Starch, sugar and fats may be properly termed 
the “fuel of the body.” They supply all the force, 
energy, heat and brain power of the system, while 
proteids produce the structure in which this en¬ 
ergy is reposed. 

The few fundamental rules given here apply 
to a normal or healthy stomach. Where any ab¬ 
normal condition is present, selections of food 
must be made to counteract and overcome them. 

The study of food combinations, however, in 
its last analysis, is the science of trying to ascer¬ 
tain the best way to do the wrong thing. The less 
foods are mixed and combined at the same meal, 
the healthier and higher that form of life will 
be which they build. 

The system requires daily so much water, 
proteids, carbohydrates, fat and salts. The foods 
necessary to supply these elements can be eaten at 
different meals, instead of combining them all at 
the same time. It is this most interesting and im¬ 
portant problem that the use of uncooked foods 
will solve. 

The ultimate and most scientific end that 


68 


UNCOOKED FOODS. 


can be attained in the study of the food question 
is, to find in foods the exact requirements of a 
normal body; in other words, a perfectly bal¬ 
anced bill of fare. This is rendered extremely 
difficult when we subsist upon foods which have 
been changed by any process from their elemental 
condition; but in subsisting upon natural or ele¬ 
mentary foods it is but a matter of time when the 
taste will dictate the quality, and hunger the quan¬ 
tity, and the perfectly balanced bill of fare be¬ 
comes possible. 


THE PREPARATION OF FOOD. 


M any good women have spent the best 
part of their lives, and volume after 
volume has been written in the endeavor 
to tell the world how to prepare foods. 
The very words, “prepare foods,” suggest to the 
mind that they are not right; that nature has not 
finished her work; that something must be done 
to them before they are fit to convert into human 
energy. 

It suggests that they must be fixed, mixed, 
mashed, smashed, bruised, ground, shredded, 
heated, steamed, baked, boiled, oiled, roasted, 
toasted, greased, sweetened, soured, fermented, 
raised, mushed up, wet up, dried out, or in some 
way changed from the way in which they were 
handed to us by the provident hand of nature. 

The securing of food is the chief business of 
every living thing on this globe. The necessity, 
of doing this has shaped to a very large degree 
both the body and the mind. It made for man 


UNCOOKED FOODS. 


?o 

hands suitable for plucking fruit, nuts, and things 
that grew above his head high up In the air and 
sunshine. It gave to the Hon claws and tusks to 
catch and tear his food. It gave to the hog a 
snout with which to root In the ground. It gave 
to the stork and the crane long legs and bills. It 
gave to the giraffe a long neck with which to 
reach buds and leaves. It gave to the honey bee 
an organ to collect honey, a sack In his own body 
to carry It, and Intelligence enough to make his 
cell In which to deposit It for future use. 

In the process of ages, want creates all that Is 
necessary. Food taken as nature made It will 
produce a natural being. When It is changed, 
mixed, distilled and concentrated. It is unnatural, 
and it will necessarily produce an unnatural be¬ 
ing. For, as man Is the net product of his food, 
as Is his food, so he must be. There Is no prob¬ 
lem In philosophy more obvious than this. 

It may be argued that our present methods of 
feeding are the product of heredity, and with the 
long ages we have changed the artificial Into 
the natural. This Is not true, because the ulti¬ 
mate end of artificlalism, that is, the violation of 
natural law. Is extermination. There Is no such 
thing as getting used to the wrong thing. 

A human being can never get used to whiskey 
and tobacco. They will stimulate the nervous 


The preparation of food. 71 

system above par, only to drop it farther below 
each time they are touched. They leave their 
witheriag trail through the body and brain of the 
real man, and sink lower and lower each day the 
hopes, aspirations and emotions. They cover the 
faculties with a callous veneering that finally be¬ 
comes impervious to the sweetest senses of the 
human heart. 

Foods should be changed as little as possible 
from their elementary condition. The idea of 
preparing foods should be allowed to fade en¬ 
tirely from the human mind. It is well to remem¬ 
ber that they have been prepared once by a su¬ 
preme intelligence, and it is seriously to be doubted 
if the puny biped called man can very much im¬ 
prove them. 

When the average mind thinks of uncooked 
foods, it is wont, it seems, to fly to a meat store, 
more politely called a butcher shop, for proof in¬ 
fallible that the scheme is wrong; and draw a pic¬ 
ture of one dining from the swinging carcass of 
a cow or hog, or going to the corn bin and gnaw¬ 
ing through a crack at an ear of yellow corn. 

Instead, picture a dainty table in a quiet 
corner, covered with spotless linen and laden with 
milk, cream, egg-nog, pecan meats, walnuts, al¬ 
monds, grapes, grape fruit, bananas, pears, apples,, 
dates, figs and raisins, luscious red melons and 


UNCOOKED FOODS. 


^2 

golden cantaloupes, lettuce, cucumbers, ripe olives, 
celery, olive oil and a dozen other delicious things, 
all of which being natural, satisfy hunger, furnish 
the highest form of nutrition, and quickly appeal 
to and excite the highest sense of taste and enjoy¬ 
ment. It is too bad that so many good people go 
through the world from the cradle to the coffin, 
and, after leaving the maternal fount, never en¬ 
joy, never taste, one good, clean, pure, delicious 
meal. 


PREPARATION OF UNCOOKED FOODS. 

T he idea of preparing foods is so firmly 
fixed in the minds of women that the 
very suggestion of lessening their labors 
in this direction suggests the idea of 
limiting the family rations,—depriving the table 
of its pleasure and luxury; therefore, it sometimes 
meets with more or less opposition. Experience 
has shown that men are more willing to accept 
the elementary food idea than women, particularly 
when it promises to lighten the labors of their 
wives, mothers and daughters. 

There has been for many thousand years a 
sort of competition between housewives, hotels, 
and all public and private eating-places, as to 
which could prepare the greatest variety of foods, 
the result of which is that the table is held re¬ 
sponsible for over ninety per cent, of all human 
ills. 

This result is not sufficiently creditable to cause 
thinking people to clamor for its continuation. 


}4 UNCOOKED FOODS. 

It reminds me of the consolation that I received 
once from a gentleman with whom I was playing 
a game of billiards. It was my off-day. The 
balls would neither “hit” nor “hurdle,” while his 
plays were all graceful and effective; and I was 
enjoying the supreme pleasure of seeing him make 
all the points beside paying for the games. In 
answer to my complaint upon missing a simple 
shot, he said, “Oh, this is nothing. I have seen 
luck run this way for three or four hours, and 
all of a sudden get worse.” 

The best foods need’ the least preparation. 
Geographic and climatic conditions, under which 
most of us live, of course, make harvesting and 
garnering necessary; and in order to store certain 
foods for winter use, certain preparations become 
necessary; but when we come to prepare them for 
the table, the effort should be to bring them back 
as nearly as possible to their original condition. 

All fruits from which the moisture has been 
evaporated, so that they will keep from season 
to season, only need to have the moisture again 
restored to them by being soaked in pure water 
at about the temperature of the blood. This is 
the most healthful and delicious way evaporated 
or dried fruits can be prepared. 

That food is most healthful and will give to 
animal life its highest form that can be taken 


Preparation of uncooked foods. 75 

most nearly in its natural condition. There is 
nothing more obvious and certain than this. This 
course of reasoning leads us to the inevitable con¬ 
clusion that fruits, nuts, green plants,—that is, 
plants containing much chlorophyll, comprise an 
absolutely perfect diet. 

Nearly every step in civilization has been taken 
in the direction of lightening human labor, except 
in the art of preparing foods. This has been 
doubled and trebled a thousand times, and laid 
upon the delicate shoulders of woman. The rail¬ 
road train would never have been invented had 
it not been that m.an objected to toting burdens 
on his back. The telephone and telegraph were 
the outgrowth of man’s protest against the courier 
system. The inventions of all the marvelous ma¬ 
chines to which we point as evidences and marks 
of our great civilization, originated in the one 
thought, the saving of human labor. But the 
stomach is a veritable gehenna, and the appetite 
its grizzly gorgon that holds millions of women 
in a worse bondage than the negro suffered in the 
South before the war. 


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EFFECTS OF COOKING FOOD. 

I N all nature there are two great forces work¬ 
ing, as it were, against each other; namely, 
construction and destruction. That is to 
say, nature is, on the one hand, assembling 
together certain elements and building them into 
forms we call life, and on the other it is breaking 
down, changing and dissipating these elements, 
which process we call death or destruction. 

In the process of construction, the vegetable 
or plant takes up from the mineral kingdom inor¬ 
ganic matter, and converts it into organic or liv¬ 
ing matter, such as is found in fruits, nuts, cereals, 
i—the natural foods of man. It is only through 
this process that mineral elements can build or be¬ 
come a part of animal life. 

One of the most potent and effective agencies 
known to change and demolish materials is fire. 
When we apply it to our food in the process of 
cooking, it results in such a change as destroys 
the elementary plant form, and the mineral ele- 


78 


UNCOOKED FOODS. 


mcnts return to their inorganic condition. It can- 
' not be otherwise, insomuch as it possesses abso¬ 
lutely no element of construction. 

At about 145“ F. certain properties in plant 
life are destroyed. For instance, a leaf of cabbage, 
if emersed in water that can easily be endured 
by the bare hand, will wilt, showing that part of 
its cellular life is destroyed at that temperature. 

The heat can be increased until all plant life 
is destroyed. This becomes important when we 
remember that animal life is supported and en¬ 
tirely constructed from plant life. The living 
plant possesses all the elements from which animal 
life is made. Therefore, the question would nat¬ 
urally arise in the mind of any thinking person, 
“Why destroy in part the plant life before feed¬ 
ing it to the animal? In what possible way can 
the application of heat improve it?” Our educa¬ 
tion, our science and learning, are of small value, 
if they do not teach us how to build the highest 
form of animal life from the material used. 

Many articles of our food are subjected to an 
intense dry heat, ranging from 300° to 400° F., 
in the vain hope that in some way they may be 
improved. Bread browned in an oven is partly 
changed to ashes. It is half destroyed. Were 
it kept there twice as long it would be wholly 
destroyed. 


EFFECTS OF COOKING FOOD. 79 


Yet millions of people insist on eating those 
supercooked foods. They insist on wheat being 
made into Zwieback, which might be described as 
a bit of ashes held together by a little gluten, 
without ever spending one moment in thinking 
of the real difference in food value, between this 
stuff and the grain in its original state. 

Of all the curious customs into which people 
have evolved, cooking seems to be the strangest 
and to possess the least excuse for existence. It 
has made of woman a slave. It has made of the 
stomach a potpourri for everything living or 
dead. It so changes the properties of foods that 
no chemist living can analyze them. It is the chief 
cause of mixing food products, which is the prin¬ 
cipal cause of overeating, which, in its turn, is 
the genesis of nearly all stomach and intestinal 
disorders. It has changed man into an omnivo¬ 
rous, and in some cases into a carnivorous animal. 



COOKING MILK. 


f^’l ^HE custom of cooking or sterilizing milk, 
I due to ignorance, is little less than 

JL criminal. 

Cooking milk is recommended by cer¬ 
tain alleged dietetic authorities on the ground 
that it kills bacteria. They probably forget, may¬ 
be do not know, that all the five digestive fluids 
are strongly germicidal. The bacteria that may 
exist in milk, of which so much fear is entertained, 
could not live an instant after coming in contact 
with the gastric juice which is strongly aciduous, 
to say nothing of contact with the saliva, bile, 
and pancreatic and intestinal juices. 

Milk, however, should be taken with some in¬ 
telligence. A valuable lesson in its proper use 
can be learned from the calf, or nursing infant, 
which draw and swallow it in small quantities 
and which keep up a continuous motion of the 
jaws as if in chewing, thus pumping Into the 


82 


UNCOOKED FOODS. 


mouth enough saliva to aid nature in the first proc¬ 
ess of digestion. 

Milk can be thoroughly insalivated by taking 
it into the mouth and mixing it with other foods 
which have been thoroughly masticated and are 
ready for swallowing. 

The too free use of boiled or sterilized milk 
will produce scurvy in children, and when scurvy 
exists both sterilized and raw milk must be dis¬ 
continued. It is certainly, therefore, much better 
to commence at once the use of milk in its natural 
condition than to risk the development of scurvy 
and then be compelled to entirely do without such 
a valuable food. 

Sterilized milk lacks freshness. It tastes dead, 
and to a very great extent it is dead. Milk is rich 
in albuminoids, derived, as it is, from tissues that 
contain them, and are present in a vitalized form 
as proteids. The change that takes place in boil¬ 
ing is the coagulation of the proteid molecules, 
which sets free the inorganic molecules, thus ren¬ 
dering them as to the iron and fluorine unabsorb- 
able, and as to the phosphates unassimilable. It 
is this most vital change that takes place when 
milk is cooked. 

The use of sterilized milk becomes especially 
serious when it is remembered that children re¬ 
quire both phosphatic and ferric proteids in a Jiv- 


COOKING MILK. 83 

mg form which are contained only In the natural 
or uncooked milk. 

When adults have long violated the dietetic 
laws by overfeeding,—consuming large quantities 
of food and drink that have been devitalized by 
fire and fermentation,—milk is, in many cases, 
the one food that will restore a normal condition; 
especially is this true in advancing old age when 
the organs of digestion become weak, and the 
requirements of the body are more like those of 
the infant. Milk is then of more and more im¬ 
portance as an article of food. 



FLESH FOODS. 


T here is no disputing the fact that 
many thousands of people appear to at¬ 
tain a very fine physical development 
and seem to maintain good health who 
subsist upon a mixed diet, including meat. It Is 
unquestionably true that meat will sustain life, 
and it is equally true that life can be sustained 
without It. 

The objections to meat are: First, it is laden 
with the poisons that come from the torn-down 
tissue and urea of the animal, all of which must 
be taken Into the blood and disposed of by the 
excretory organs of the body which are always 
worked to their normal capacity to carry off the 
waste products that come from our own body; and 
when laden with that of another animal, they 
are often taxed beyond their power. 

Second, recent experiments in the States of Ohio 
and Illinois developed the fact that about 36 per 
cent of the best cattle in these two States are dis- 


86 


UNCOOKED FOODS. 


eased. The majority of them have tuberculosis. 
All readers of this book may not be willing to 
wholly eschew the juicy sirloin, or even the fat 
pork chop; but we do believe that when they 
have thought the matter seriously over without the 
consultation of appetite, they will decide that the 
flesh of another animal is not- only hazardous, 
but wholly unnecessary as an article of food. 

If one decides that meats are absolutely neces¬ 
sary, it should be his object to take it in its best 
and most nutritive form. Cooking cannot possibly 
improve it. The only change that heat could 
possibly make would be to convert part of its 
nutritive value into heat and pass it off into the 
atmosphere. Inasmuch, therefore, as heat is 
merely an expression of energy, the energy or heat 
lost in cooking might be applied to the body if the 
meat were eaten without the application of fire. 

The most popular reason given for cooking 
meat is that it kills disease germs. In the first 
place, nothing should be eaten that contains dis¬ 
ease germs, and in the second place, heat does not 
kill them. The germs cannot be destroyed until 
the meat is destroyed of which they are a part. In 
partly cooked or rare meats no germs are de¬ 
stroyed, and it is admitted by all authorities that 
rare meats are more easily digested and far more 
nutritious than those well done. There is no 


FLESH FOODS. 


87 


reason why the rare meat idea should not be 
carried to its logical end, and the food served en¬ 
tirely raw. 

In the form of meat there is nothing more 
nourishing than beefsteak a la Tartar (see reci¬ 
pe), or Hamburger steak, uncooked, dried beef, 
jerked venison, etc. All of these are much to be 
preferred to the cooked article. 

If cooking were abolished the taste and require¬ 
ments of the body would very soon solve the meat 
question. People would eat shell fish, dried and 
smoked meat, and possibly beefsteak a la Tartar 
so long as the body called for or demanded them, 
and no longer. This would also solve several 
other great questions with which misguHed in¬ 
dividuals, societies, churches, political parties and 
State legislatures are vainly struggling. 

It is impossible to keep alive the appetite for 
such stimulants as tobacco, fermented and distilled 
liquors, tea and coffee, when the body is correctly 
fed. A being who subsists upon clean, elementary 
foods would have no more desire for stimulants 
and narcotics than a horse or a dog would have 
for a Manhattan cocktail. 

It is the changing, the perverting, the cooking 
and the artificializing of foods that creates and 
keeps alive these abnormal desires. If we feed 
the body upon elementary foods, in the state in 


S8 


UNCOOKED FOODS. 


which nature created them, we can depend upon 
It to suggest to us dally that which It needs. The 
strange faculty of hunger was made a part of the 
human organism, to perform this specific work. 


NUTS. 


N uts, one of the best articles of food 
known to science, the thing which 
helped to lift primitive man from a 
gibbering anthropoid to the Greek 
Apollo, are by many people the most misunder¬ 
stood and maligned articles In all the dietetic 
catalogue. The nut Is commonly used now, and 
for many decades has been used, as a confection, 
or to finish off the alleged good dinner; and while 
it was the only decent article of diet eaten during 
the feast, yet owing to its geographical position in 
the “potpourri” It was charged up with a lot of 
mischief for which it was in no wise responsible. 

There are many Intelligent people who sincerely 
believe the nut to be an Indigestible and harmful 
article of food, and we quite agree with them 
when it Is eaten about number 21 at a swell course 
dinner. But when given an opportunity and eaten 
as a decent nut should be, it is one of the most 


90 


UNCOOKED FOODS. 


delicious, harmless, healthful and hygienic articles 
of food that ever graced a civilized table. 

It is encouraging, however, when we know that 
the nut is rapidly gaining in appreciation and 
popularity. The great food reform movement 
that is now sweeping over this country and civil¬ 
ized Europe has caused thousands of people to 
abandon the use of flesh foods, and the natural 
substitute therefor is nuts. 

The pecan nut, which has been considered in the 
South for many decades as a wild, prodigal growth 
of no great importance, is now being cultivated, 
harvested and husbanded as one of the most profit¬ 
able, as well as one of the most important, articles 
of food grown in that balmy clime. 

The Agricultural Department of our national 
government has just published a pamphlet on the 
subject of budding and growing the pecan. Pecan 
orchards are being planted in various localities 
in the South, and several States have adopted 
measures to encourage this industry. During the 
next few years this movement will undoubtedly 
receive the attention it has so long merited. It 
looks as though within the next few years we 
might see the boundless plains of Texas converted 
into pecan orchards instead of cattle ranches. It 
looks as though in the near future we might see 
great pecan shelling mills instead of the slaughter 


NUTS. 


91 


house. The food elements necessary to sustain 
life are probably better proportioned in the pecan 
than in any other nut known. There are over fifty 
varieties of this splendid nut now grown in the 
Southern States. 

In any large market can be found from fifteen 
to eighteen different kinds of nuts, all of which 
possess very superior life-giving properties. 

Nuts are especially to be recommended as an 
article of food, owing to the fact that they have 
not yet been very much contaminated by the cook 
stove. The lowly peanut, which has hitherto been 
considered worthy of no place on the American 
table, possesses most excellent food properties, 
equal to some and superior to many of the more 
expensive varieties. 

Nuts should be thoroughly masticated. They 
should be reduced by the teeth to a perfect emul¬ 
sion before entering the stomach, and not more 
than two ounces eaten at a meal. Two ounces of 
pure fat is enough to supply the demands of a 
normal body for twenty-four hours. By consult¬ 
ing our table on nuts, a correct idea can be gained 
as to the quantity of each variety that should be 
consumed each day. Almonds, peanuts and Brazil 
nuts should be blanched—that is, the inner cover¬ 
ing should be removed before eating. 

It is amazing to think of the kind of food that 


92 


UNCOOKED FOODS. 


alleged civilized people subsist upon, when nature 
spreads before them its vast fields and stores of 
fruits and nuts that have waved to and fro In the 
pure air and sunshine, that have drawn their sub¬ 
stances from old Mother Earth and filtered them 
through a hundred feet of pure white wood— 
life-giving substances that have responded to the 
warm embraces of summer and spring—sub¬ 
stances that have fed the swelling bud, burst It 
into bloom, and filled it with fragrance and honey, 
sweet as Araby’s fabled rose—foods born from 
the fecund womb of Mother Earth, fed on the 
fragrance and wrapped in the many-hued swad¬ 
dling clothes of odorous blossoms, and rocked by 
every pure and passing breeze in the life-giving 
cradle of summer and spring, and nursed to ma¬ 
turity at the breast of maternal nature and cooked 
by the fires of the eternal sun. 


FRUITS. 


I N subsisting upon elementary foods, fruits con¬ 
stitute the second most important article of 
diet. They occupy a most conspicuous 
place in the needs of the human body. 

The succulent class, such as apples, oranges, 
grapes, peaches, plums, pineapples, and all the 
juicy berries, possess great germicidal properties, 
in addition to their value as food. They seem 
to be designed by nature to destroy pathogenic 
bacteria In other foods while giving to the body 
their own nutrition. 

It would astonish the average omnivorous 
Englishman or American to know what mag¬ 
nificent specimens of manhood are built almost en¬ 
tirely from fruits In some of the South Sea Islands. 
According to the most authentic history of man, 
fruits were undoubtedly his first and primitive 
diet. Primitive man was active, nimble and agile. 
Fruits left no deposits In his veins and arteries to 
age and stiffen them. Fruits made for him pure 
blood, and breathing the open air kept it pure. 


94 


UNCOOKED FOODS. 


His surplus energy demanded activity which kept 
the pure blood surging through his veins. Long 
life, superior power and endurance were the re¬ 
sults. 

It is a hopeful sign, however, for the future 
health and longevity of our race that the demand 
for and consumption of fruits are rapidly increas- 
ing. 

Each distinct genera of fruit has a specific effect 
or office to perform in the human body. Oranges, 
while possessing about the same food value as 
milk, acts directly upon and stimulates the activity 
of the liver, while apples are the best remedy 
known for that “dark brown” taste so often ex¬ 
perienced next morning after the course dinner. 

The best thing to do with an elegant course 
dinner late in the evening is to leave it on the 
table; but insomuch as the appetite is generally 
our complete master and law giver, we know this 
will not be done. Therefore, the next best thing 
to do after such a debauch is to make an entire 
breakfast of tart apples, thoroughly masticated. 

The juice of the pineapple, which contains 
much hydrochloric acid, is among the best reme¬ 
dies known for diphtheria. When this disease 
first makes its appearance, if the juice of well- 
ripened pineapples be given freely to the patient 
it will not only destroy diphtheria germs, but will 


FRUITS. 


95 


stimulate activity of the excretory organs, which 
is an action always desired In such cases. 

The banana will supply the body with all the 
elements of nourishment that Is obtained from 
cereals. Many cases of chronic stomach disorder 
have been permanently cured under the direction 
of the authors by eliminating wholly all cooked 
cereals and breads of every description and sub¬ 
stituting therefor the simple diet of very ripe 
bananas. 

It Is believed bymany people who are very fond 
of fruits that bananas do not agree with them. 
Close observation will show In every instance that 
this condition Is the result of other things with 
which the fruit Is mixed In the stomach and the 
trouble can be overcome by making an entire meal 
occasionally on fruits and nuts or fruit alone. The 
juice of strawberries, blackberries, raspberries and 
dewberries Is very delicious and healthful. When 
It Is pressed out and the refuse discarded there Is 
no better food In the fruit family. But the large 
amount of seeds these berries contain, which are 
very hard and entirely insoluble, produces in many 
people violent Irritation of the mucous membranes 
of the intestinal tract which manifests Itself In 
many harmful ways. 

Grape fruit contains many very pronounced 
^nd valuable medicinal properties. It Is a natural 


96 


UNCOOKED FOODS. 


antidote for biliousness when taken naturally, but 
the practice of eating it with sugar counteracts al¬ 
most entirely its medicinal value, as the consump¬ 
tion of cane sugar is one of the causes of torpidity 
of the liver. Therefore, in taking sugar with 
grape fruit you are working one agency against 
another. Like nuts, the most desirable feature 
about fruits is that they are not an article com¬ 
monly considered necessary to be cooked. Of 
course, the cook has undertaken in many ways to 
improve them by the application of his art, but up 
to date has been unsuccessful,.as is evidenced by 
the fact that nearly all fruits are used in their 
natural or elementary state. 

In living upon uncooked foods we must neces¬ 
sarily depend very largely upon fruits and nuts, 
but we should exercise judgment, patience and 
toleration. We must remember that we often 
suffered for our wrong eating, and accommo¬ 
dating nature may have partially adjusted our 
bodies to these incorrect habits. Therefore, when 
correct methods of eating arc employed, the 
wrong must be undone and overcome, and the 
stomach sometimes rebels against the change. 
However, the body will adjust itself much quicker 
to the right than the wrong, and when the adjust¬ 
ment is once made and the natural dietetic law 
obeyed, perfect health, strength, endurance and 
vitality are the inevitable results. 


CEREALS. 

—^HE literary fabric of the ancient world 
I has been woven from a warp of fiction 
1 and a woof of fact. When we turn to 
it we find the beautiful, the poetic, the 
absurd and the true so mixed together that schol¬ 
ars of every nation regard their separation as 
worthy of their most profound thought. 

It was from this confusion that the word 
“cereal” came. Ceres was a goddess worshipped 
by the ancient Romans. She occupies a most con¬ 
spicuous place in the beautiful myths that adorn 
the classic literature of those ancient peoples. She 
was considered the head of the Agricultural De¬ 
partment. Her special duty was to sit on fleecy 
clouds and pour from the hollow of her mythical 
hand floods of sunshine and showers of rain over 
the grainfields of the Caesars. Therefore, all 
grains grouped together were called cereals. 

These articles were first used only when in a 
green or soft state—that is, from the time the 



98 


UNCOOKED FOODS. 


grains began to form in a milky condition until 
they ripened and become so hard as to hazard the 
integrity of the teeth. Later they were soaked 
in water to soften them, and then in warm water, 
which saved time and facilitated the work of 
preparation. This custom evolved into the use of 
hot water, then hotter water, until boiling or the 
present method of cooking resulted. 

In order to facilitate and lighten the labor in 
the preparation of cereals, they were pounded, 
crushed and broken, which custom very naturally 
evolved into the modern grinding and bolting 
mill. When cereals are in a milky state before 
they become hardened, before nature throws 
around them an envelope of cellulose for their 
protection, they are easy of digestion, and are ex¬ 
cellent food. But when they have become thor¬ 
oughly ripened and hardened, each molecule of 
starch, of which they are so largely composed, is 
enclosed in another envelope which is almost im¬ 
pervious to the digestive fluids. 

It has been shown by modern research that 
cooking does not break up this covering. The 
modern methods of grinding and cooking cereals 
render mastication unnecessary as far as pulveriz¬ 
ing them is concerned. Therefore, they pass the 
taste-buds under false pretenses; they deprive them 
of their rights; they do not have time to perform 


CEREALS. 


99 


their duties, hence they do not pour into the mouth 
the amount of saliva necessary to perform the first 
step in digestion. 

Soft, mushy foods are also responsible for the 
woeful decay of teeth, which is such a conspicuous 
mark of civilized man. Nature will not keep 
alive or produce, generation after generation, any 
part of the anatomy that is not used. Her system 
of economy is perfect. 

When cereals are taken in their natural state, 
or not too completely pulverized, so that the teeth 
may be employed in their final and complete grind¬ 
ing, they constitute a valuable food for a normal, 
healthy person. This would also be better for the 
teeth, and make cereal substances much easier to 
digest and more thoroughly convertible into 
energy. Under the present dietetic regime, in 
which cereals are regarded as the staff of life, it is 
safe to say that more than fifty per cent, of all 
stomach disorders are caused by undigested cereal 
starch. 





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VEGETABLES. 


F I A HE word “vegetable,” in its broadest 
I sense, is used to describe everything of 

JL an herbaceous character,—everything 
in plant life, not merely food products. 

When we consider only that portion which is 
used to support animal life, its meaning becomes 
much narrowed. When we consider that portion 
used as food by man, it is more narrowed still. 
But when we come to consider that which is or 
can be used in an uncooked state, it becomes more 
limited still. 

Some very high authorities claim that vege¬ 
tables are wholly unnecessary in the sustenance 
of the human body, but experience has led us to 
the conclusion that those containing much chloro¬ 
phyll, such as lettuce, cabbage, celery, spinach, 
parsley, onions, watercress, dandelion, etc., are 
very necessary and valuable articles of food, and^ 
many vegetables that can be taken in an uncooked 



i02 


UNCOOKED FOODS. 


form are found to be very rich In the organic salts 
so essential to the maintenance of health. 

In the selection of foods, one of the safest rules 
to be governed by is that all articles that can be 
used In their natural condition, as they are handed 
to us by Mother Nature, If they do not offend 
the sense of taste and smell, are good food, and, 
on the contrary, all articles that have to be 
ground, mixed, fixed, cooked, greased, mushed 
and mussed up, are not only unnecessary, but are 
not good foods. 

Aside from the fact that the adoption of un¬ 
cooked foods will produce the highest form of 
physical, mental and moral health. Its next most 
Important office Is to do away with the enormous 
labor and complications In the preparation of 
foods. 


BREAD—FERMENTATION. 

I N considering the adoption of uncooked foods 
in the household, bread becomes the most 
serious problem with which the housewife 
has to deal. It has become one of the 
most important articles of food, and is deserving 
of the most serious consideration here, because of 
the fact that in the process of making, fermenta¬ 
tion, one of the most deleterious processes known 
in the culinary art, is introduced. 

The evils which follow the cooking or super¬ 
heating of all other articles of food cease with 
their cooking, which consist principally in lessening 
their food value. But bread, the so-called staff 
of life, is not only subjected to the devitalizing 
process of baking, but is infected with a germ 
that converts a large amount of the nutritive 
value of the grain into carbon dioxide poison. 

The first step in nature’s process of disintegra¬ 
tion—that is, the changing of matter back into its 
original elements, is fermentation. When foods) 
ferment in the stomach, it is because too much( 
has been eaten, or that combinations have been 


104 


UNCOOKED FOODS. 


put together, the chemical properties of which 
act with violence, one upon the other. The stom¬ 
ach being unable to dispose of the burden, nature, 
in her kindness, aids in its disposition by an at¬ 
tempt at disintegration by fermentation or de¬ 
cay. 

From the standpoint of him who knows the 
Laws that govern Health, it is indeed amazing to 
contemplate the means men and women have em¬ 
ployed to harm themselves—to shorten their lives 
—to change their mental condition from happiness 
to unhappiness. 

One of the quickest known methods for the ac¬ 
complishment of these ends is the use of fermented 
foods. As an instrument for making disease, in¬ 
digestion, irritation of the mucous membranes, 
nervousness^ and troubles of all sorts in all the 
intestinal machinery, it is the most effective and 
successful thing ever employed. 

People seem not to be content with subjecting 
their foods to a powerful heat and robbing them 
of their original elements—devitalizing them, 
changing their life-giving carbon into carbonic 
acid gas—changing the starch into dextrine, etc. 
But to make sure they are thoroughly unfit for 
use introduce yeast germs into dough and allow 
It to stand over night in a nice, warm, comfortable 
place, so as to be certain that the few germs will 


BREAD—FERMENTATION. 105 

multiply themselves into millions and billions 
more. 

We do not wish to spoil the reader’s appetite 
for fermented bread; but since we are discussing 
the subject, let us tell the truth about it. Bread 
rises when infected with the yeast germ, because 
millions of these little worms have been born and 
have died, and from their dead and decaying 
bodies there arises a gas just as it does from the 
dead body of a hog, or any other animal. This 
gas being confined in the dough, expands, and 
the whole mass rises. It is at this particular point 
that it becomes fit for baking—fit for human food. 
Think of it! It is at this point that it is supposed 
to be the proper material out of which to make 
the best quality of flesh and blood. It looks in¬ 
credible, indeed, that such a process has found 
favor all these years among a sane, sensible and 
civilized people. 

In reference to fermentation. Dr. E. P. Miller, 
an eminent authority on the subject, writes: 
“Fermentation passes through three different 
stages or processes. In the first one, yeast fermen¬ 
tation converts starch and sugar into yeast germs, 
and during the process carbon dioxide poison and 
alcohol are developed. 

“In the second, acetic fermentation changes the 
alcohol and other substances containing it into 
acetic acid or vinegar. 


i06 


UNCOOKED FOODS. 


“The third stage Is putrefaction, by which the 
decomposition of food substances containing 
nitrogen, such as albumen, gluten, casein, etc., 
takes place by being converted into dead and 
putrid matter. Digestion is not ferm^entation 
and the digestive fluids are not ferments, as has 
long been supposed. Digestion is a physiological 
process, and hence should not be considered as any 
part of the normal digestive acts. 

“Fermentation does not exist in any portion of 
the alimentary canal under healthy conditions. 
The difference between digestion and fermenta¬ 
tion is the difference betv/een taking nutritive 
material, foods, and converting them Into living 
tissue, as takes place under the true digestive proc¬ 
ess, or taking these nutritive materials, as is done 
by the yeast germ, and starting them on the way 
to destruction, putrefaction and death. 

“One is a process by which nutritive material is 
used for the support and maintenance of life. The 
other takes nutritious material and converts it into 
death—starts it on the way to corruption. The 
one is health-giving and life-maintaining, the 
other is disease-producing and death-dealing.’’ 

The process of fermenting bread is exactly the 
same as that which is carried on in the vat for 
making beer, or through which the grain passes 
in making whiskey and through which fruit passes 


BREAD—FERMENtATlON. 


16 ^ 


in making brandies and wines. It creates In the 
human organism the same set of conditions that 
is created in the production of nearly all intoxi¬ 
cating beverages; therefore, what seems to be the 
natural appetite for Intoxicants is a false cry of 
perverted nature first created and set in motion 
by what we are pleased to call the staff of life— 
fermented bread. 

The temperance people would do well to go 
into their laboratories and study causes Instead of 
spending so much nervo-mental force in dealing 
with effects. They would be entitled to the pro- 
foundest respect of the thinking world if they 
would solve the question of why people desire in¬ 
toxicants, instead of trying to close a few rum- 
shops by calling on the police. 

No man or woman who will live for six months 
on pure, clean, uncooked foods can possibly keep 
alive an appetite for stimulants or narcotics. From 
this rule there is absolutely no variance. There 
can be no room in the human body, a body made 
pf nature’s unchanged foods, for such foreign 
elements as tobacco and rum. 


Note:—Fermented bread has come into such general use 
and occupies such an important position in modern cookery 
that we feel justified in digressing in this one instance and 
giving a recipe for a pure, unfermented wheat bread. See 
recipes. 





CONDIMENTS. 


T he use of condiments must have origi¬ 
nated in the desire to supply something 
that was missing in the taste of cooked 
foods, and it is undoubtedly true that 
in the process of cooking the nature of many food 
products becomes so changed that they taste flat 
and insipid. For instance, a sweet turnip is tasty 
and liked by many in its raw state, but when it is 
cooked it seems to need salt or something to give 
it flavor and life. 

In boiling or cooking in heated water the min¬ 
eral elements are dissolved and lost in the water 
which is thrown away, and so we try to restore to 
^them that which we have destroyed. But our 
/efforts are vain. No condiment has ever been 
devised which would restore a lost flavor or the 
elements that have been destroyed. 

In the use of elementary foods all of this is 
avoided, and the demand or desire for condiments 
is entirely overcome. 


110 


UNCOOKED FOODS. 


Many people go through the world and eat 
three meals a day until they have marked off their 
three score years and ten, and never know the real 
taste of the commonest article of food. The use 
of condiments, the pouring of some mixed-up mess 
of something over foods just before we eat them, 
in the vain hope of making them better, seems to 
be a sort of weird superstition. It seems to have 
become a kind of unaccountable insanity. 

Of all the errors and stupid blunders that peo¬ 
ple have made in their foolish effort to fix up 
foods, the condiment habit has the least excuse for 
existence. Think of taking a pure article of food 
and pouring over it a muddy colored liquid that 
was made somewhere in Europe out of—well, 
here we are compelled to call a halt. The imagi¬ 
nation fails, and if it did not, language would. 

Most individuals in polite society are extremely 
careful about their persons. Their dress must fit 
just so, it must be made of certain choice ma¬ 
terial, the linen must be spotless, the colors with 
which they bedeck themselves must harm.onize. 
They are extremely careful about their compan¬ 
ionship. Their house must face a certain way and 
the furnishings must be just right. They are very 
cautious about what they say. They are very 
jealous of their opinions. They select with much 
care their language. They will not venture out in 


CONDIMENTS. 


Ill 


threatening weather. They restrict themselves in 
every conceivable useless thing. They put the 
chain upon nearly all their liberties, and try hard 
sometimes to manacle the liberty of others. 

But these same wise people will sit In a fashion¬ 
able cafe and dine upon an undrawn, cold-storage 
turkey that has been a year dead, and pour over 
Its ancient flesh a tar-colored fluid that has been 
upon the shelf of a grocer several years—until it 
has reached that limit of delicious decay sug¬ 
gested by the green, slimy mildew in Roquefort 
cheese. 

All condiments, especially stock sauces and 
dressings, vinegar, mustards, and such things, pos¬ 
sess absolutely no constructive property, but all of 
them possess to a very large degree the elements of 
decay and destruction. The great Increase in 
stomach and Intestinal diseases referred to by the 
best medical authorities In the country Is very 
largely due to the habit of using condiments. 

The use of condiments Is followed by two very 
pronounced evils: First, they cause fermentation 
of foods, and Irritation of the mucous membranes 
of the stomach, which excites a false appetite 
and causes overeating—the origin of a great 
many stomach Ills. 

Second, they deprive the taste-buds of their 


II2 


UNCOOKED FOODS. 


rights, thus lessening the desire for perfect masti¬ 
cation. 

One of the first steps in adopting a reform or 
hygienic dietary is to eliminate from the bill of 
fare all condiments, hot sauces, and such stuff. 
Remember their origin was not very respectable. 
They seem to have been created for the purpose of 
covering up something which we instinctively re¬ 
gard as unclean. 


HOW TO EAT. 

O the average individual who eats every- 
I thing In sight, who accepts as correct 
1 anything that Is jumbled together and 
dished up by cunning Chinamen, greasy 
Africans and uneducated foreigners, knowing as 
little of the chemistry of foods and their nutritive 
value as they do about the Inhabitants of Sirius, 
this title will be amusing. 

They will no doubt regard It as presuming upon 
their Intelligence. They will expect to see on the 
next page Instructions as to how to draw their 
breath, though the fact Is that but few people 
know how to do either. The majority use about 
one-third of their lung capacity and eat with less 
intelligence than a cornfield goose. 

There are several thousand taste-buds called 
“papillae” on the top and root of the tongue. 
There are six groups of salivary glands that work 
in harmony and In pairs. The two largest groups 
are called the parotid glands. They are located 
in front of the ears on each side of the mouth. 



UNCOOKED FOODS. 


114 

When the mouth receives food that is approved 
by the taste-buds each motion of the jaw in masti¬ 
cation pumps out of these glands small particles 
of saliva which pour it into the mouth. 

The miost delicious thing to the taste, therefore, 
is that thing which will exercise—put into opera¬ 
tion or call into activity the greatest number of 
these tasters. Therefore, the combining or mix¬ 
ing of foods in the mouth becomes not only of 
paramount importance, but the principal factor in 
digestion, and in the enjoyment of what we eat. 

One article of food may call into use but one set 
of tasters, while two or three articles whose prop¬ 
erties chemically agree, may put into use the entire 
six groups. Hence the logical place to mix and 
make combinations of food is in the mxouth. It 
is the crucible in which everything that goes into 
the stomach should be tested and prepared, for 
the obvious reason that the taste-buds occupy the 
very important position of being the police of the 
stomach. If they have not been perverted, and 
abused, they will stand ever on guard to see that 
nothing goes into that strange factory without 
protest except that which will make good blood, 
muscle, bone and brain. 

They will perform this service for us perfectly 
if we train and treat them decently; but if we 
abuse and pervert these delicate organs by heaping 


HOW TO EAT. 


IIS 

upon them and forcing them to accept stimulating, 
irritating and unnatural things, they cease to per¬ 
form their functions, and sullenly accept almost 
anything we choose to load upon them. 

Luigi Cornaro was a Venetian nobleman and 
philosopher. He became a physical wreck at 40. 
He ceased philosophizing about ethics and such 
things and decided to ascertain why^ 

He very soon solved the problem. It was over¬ 
eating. He began by restricting himself to 12 
ounces of solid food per day. As he advanced in 
age he still further reduced his daily ration, until 
he partook of only one egg a day, in addition to a 
very little wine and water. 

After adhering to this custom for many years 
and enjoying perfect health, he one day partook 
of two ounces of solid food, an experiment which 
nearly cost him his life. Some of his best works 
were written between the ages of 86 and 95. He 
lived to be 103 years old, while the best medicine 
men of his day told him at 40 that he could never 
reach the age of 50. 

In subsisting wholly upon uncooked food, the 
natural tendency is for all the organs that are 
employed in converting food into energy to be¬ 
come normal, and make no demands except those 
required by nature. They require more mastica¬ 
tion, which is nature’s greatest guard against over- 


ii6 


UNCOOKED FOODS. 


eating; but until the system adjusts itself to the 
new regime, it is best to partake of only about 
half the quantity one would eat were the foods 
cooked, but masticate them twice or three times 
as long. 

If people would masticate their food until it 
ceased to taste, removing from the mouth the 
residue, if any, and involuntarily swallowing the 
liquid (soup) therefrom, it would quadruple the 
pleasure of eating and eliminate forever from the 
catalogue of human ills indigestion, constipation 
and overeating. 

In commencing the use of uncooked foods, one 
must not fail to remember that the taste and ap¬ 
petite so long fed on fired and devitalized foods 
must be reckoned with. If they accept the new 
diet, all is well; but should they rebel, give them 
some of the old charcoal and ashes now and then. 
But give them plenty of live, vital foods again, 
and they will soon accept them. Then will one 
begin to live in a new world, 
j Until taste and hunger are sufficiently well 
trained to demand such food as the system needs, 
it is well to employ our learning to aid them. We 
should avoid the continuous use of such things as 
contain similar nutritive elements, that is to say, 
we should not eat too much of any one thing. We 
should acquaint ourselves with the composition of 


HOW TO EAT. 


I17 

the leading articles of diet, which will enable 
us to select intelligently our daily menu until 
abnormal appetite is changed to natural hunger. 

No greater question can possibly command the 
thoughts of people than the study of nature’s in¬ 
fallible laws of feeding. When the proper energy 
and vitality are given to the body by correct food 
a certain amount of motion becomes imperative. 
We would not need to take lessons in physical 
culture. We would be forced to obey the de¬ 
mands of the body, thus sending to the lungs 
an extra amount of blood, which would cause 
deep breathing, or extra oxidation of waste 
matter. 

Therefore, if the great natural law of feeding 
was obeyed, we would instinctively carry out the 
laws of motion and breathing, which would give 
us not only perpetual insurance against disease, but 
emblazon the way to perfect health. 












mastication: 


T he stomach has no teeth. Teeth were 
the product of necessity. They were 
placed in the mouth by nature for the 
specific purpose of emulsifying food, so 
that it could be absorbed by the body. This proc¬ 
ess we call digestion. 

Food that is not thoroughly pulverized bymasti- 
cation must be reduced to solution by the 
stomach and the other digestive organs. If it 
be such material as the gastric juice will not dis¬ 
solve, then it must be disposed of by disintegra¬ 
tion, which starts with fermentation. This is the 
genesis of nearly all indigestion and intestinal 
disorders. 

Fermentation changes food from a Ydt-giving 
to a life-destroying substance. It generates a 
poisonous gas which is absorbed by the system and 
which preys upon the red corpuscles of the blood, 
lowering the vitality of every organ of the body. 
This is only one of the many evils that result 


120 


UNCOOKED FOODS. 


from imperfect mastication. A whole book could 
be written and the subject not exhausted—In fact, 
a very admirable work has been written by Mr. 
Horace Fletcher called “The A B Z of Our Own 
Nutrition,” devoted almost entirely to the subject 
of mastication. Under the heading of “Some 
Pertinent Questions” he suggests that the reader^ 
interrogate himself as follows: “Were I an iron 
and steel automobile Instead of a flesh and blood 
automobile, which I really am, could I get a 
license for myself as a chauffeur to run myself 
with safety, based upon my knowledge of my 
own mechanism and the theory and development 
of my powers?” 

Nature refuses to create and keep healthful any 
part of the anatomy or member of the body which 
is not used. Allow the arm to rest In a sling for 
a few months, and nature will cease to feed It, and 
it will become feeble, emaciated and almost use¬ 
less. 

Nature is a perfect economist. If the teeth are 
not used, she will refuse to keep them In repair; 
she will allow them to decay. She presumes that 
you do not need them because you have refused to 
put them to that use for which they were created. 
So long as people subsist upon soft, cooked, mushy 
foods, they cannot expect to have good teeth. 
This is one of the greatest arguments against the 


MASTICATION. 


I2I 


baneful habit of cooking and in favor of ele¬ 
mentary foods. 

Nature produces no food that should be swal¬ 
lowed without mastication, when eaten in its ele¬ 
mentary state. She produces no soup trees, gravy 
vines, mush plants or cook stoves. Elementary 
food must be masticated. Thorough mastication 
will develop numerous flavors in foods that are a 
revelation in enjoyment to those who live upon 
them. 

The majority of people cheat and dull the keen¬ 
est sense of taste and defeat the primary purposes 
of nature by doing as others do, viz.: yielding to 
their hurried environment. The most delicious 
flavors of foods are developed by long mastica¬ 
tion, which gives the saliva time enough to act 
upon their chemical properties and begin the proc¬ 
ess of changing and digesting them. 

For instance, the changing of starch into dex¬ 
trine and grape sugar is the first process of diges¬ 
tion; if done by mastication it develops a most 
delicious taste. If this most important function 
is not performed in the mouth by the act of masti¬ 
cation, the taste-buds are not only robbed of their 
rights, but extra labor is put upon the stomach, 
and the process of digestion much retarded and 
made more difficult. 

Perfect mastication is the surest means of 


122 


UNCOOKED FOODS. 


avoiding the habit of over-eating, which is so 
disastrous to the health and so common among 
civilized people. Every pennyweight of food 
taken into the stomach more than is necessary be¬ 
comes at once a leaden load upon the body. It is 
converted into a poison. It so over-burdens the 
excretory organs that they become torpid and 
diseased and Bright’s disease, constipation, and 
the long train of evils that follow are the result. 

Not long since, we dined with some friends 
whose knowledge of the culinary art was very 
highly developed. From memory we made an in¬ 
ventory of the quantity of food consumed by one 
of the most advanced disciples of French cookery; 
and according to our best calculations If the same 
quantity of material had been eaten In Its ele¬ 
mentary state and thoroughly masticated It would 
have taken about thirty-one hours’ continuous 
chewing to have disposed of the cargo. 

The only excuse nature offers to man for creat¬ 
ing him Is that she gives him liberty and the 
means of securing his happiness and contentment. 
Yet nearly everything he does with reference to 
his physical structure seems to be especially de¬ 
signed to defeat this purpose. 

There is a great deal of pleasure to be gained 
from eating, but when our highly civilized man 
comes to perform this very Important function, he 


MASTICATION. 


123 


shovels in the provender with one hand while he 
makes out a mortgage or figures per cent, with the 
other. The result Is that he gets no happiness 
from the mortgage or per cent., but a great deal 
of unhappiness from the provender; therefore, at 
the age of forty the majority of men stand de¬ 
jected and defeated, while half the amount of 
study bestowed upon themselves and the inex¬ 
orable laws of nature that they have given to 
the foibles of fashion or the fight for food would 
have brought health and abundant vitality up 
to and even beyond the century mark. 

Old age is the most valuable period of life. 
When the strife and chase is ended we stand 
before our fellows with accumulated knowledge, 
with no ambition to serve except the com¬ 
mon good, which should be given to the world 
in exchange for what Mother Nature has given 
to us. 


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FEEDING CHILDREN. 


r i ^HE first year of the baby’s existence is 
I the most trying and hazardous period of 
A its life. The frightful fatality among 
children the first year after birth fur¬ 
nishes ample evidence that something is wrong. 
The average mother or nurse knows but little 
about the few simple laws that nature has framed 
to govern infant life. The greatest of all errors 
are made in reference to feeding. The nurse or 
mother seems to think that the least outcry or ex¬ 
pression of disturbance is a demand or evidence 
that baby must be fed, and straightway the place 
is searched for something—something sweet — 
anything that will temporarily give employment 
or divert the mind of the child from its trouble, 
while in the great majority of cases It is caused by 
too much or the wrong kind of food being 
given. 

For the first twelve months, or until all the 
molar teeth have appeared, a child should take 



126 


UNCOOKED FOODS. 


nothing but liquid food. Mother’s milk if pos¬ 
sible. If this cannot be supplied, then whole, un¬ 
sterilized cow’s milk is the best substitute. The 
practice of boiling or sterilizing milk is positively 
mischievous. This subject is treated at some 
length in our chapter on milk. 

Dried or powdered milk and all kinds of “in¬ 
fant foods” should be religiously avoided. Put¬ 
ting milk through the drying process destroys the 
cellular tissues of the fat globules, and the butter 
fat is set free and becomes very difficult of diges¬ 
tion. Every mother should read Dr. Fischer’s 
“Infant Feeding,” which treats this subject at 
great length in the most frank and scientific man¬ 
ner. Dr. Fischer gives the analysis of “Nestle’s 
Food,” which he terms “a farinaceous, dried 
milk food.” He shows that this food has not 
quite one-sixth the amount of fat, and only one- 
third the amount of proteids that is to be found 
in mother’s milk. Over one-half of the proteid 
matter has been made insoluble by the drying 
process. Dr. Fischer refers to “Horlick’s Malted 
Milk” and a preparation called “Milkine,” both 
of which he shows to be about the same in food 
value or more properly speaking, in lack of food 
value as that of “Nestle’s.” 

By the exercise of reasonable thought and in¬ 
telligence a child might be raised without ever 


FEEDING CHILDREN. 


127 


giving but few expressions or cries of disturb¬ 
ance or illness. To begin with, the mother-to-be 
should surround herself only with that which is 
the most pleasant and agreeable. Her diet should 
be selected with great care. It should not be com¬ 
posed of too much calcareous matter or starchy 
foods such as cereals, potatoes and legumes which 
go to construct bone and cartilage. Moderate ex¬ 
ercise and deep breathing should be the most con¬ 
spicuous part of the daily duties. She should 
read the best books, write and compose the best 
literature of which her mind is capable, she should 
endeavor to create something, think the best and 
loftiest thoughts, hear the best music, look upon 
the best works of art, and commune closely with 
nature in all its solemnity, poetry and grandeur. 
This will endow her child with a vivid and active 
imagination without which no great thing has 
ever been accomplished. She should live as 
near as possible in the aesthetic and keep her 
thoughts as near as possible to the domain 
of ethics. She should endeavor to be all that 
she would have her child become in character. 
If the unsatisfied want of a strawberry will in some 
strange way, through the mind, leave its Impres¬ 
sion upon the body of her child, how much more 
certain are the higher, nobler, grander thoughts 


128 


UNCOOKED FOODS. 


to leave their indelible impression upon the 
embryotic mind and heart. 

When baby comes, the first thing done is to 
bundle it up in three feet of foolish rags, putting 
its little limbs in a strait-jacket, depriving it of 
its liberty and right to exercise which nature so 
strenuously demands. When it is taken out into 
the air it is bundled and wrapped and rolled into 
more and more wool, caps and cloaks, the air 
only being allowed to touch a part of its face. It 
is propped up with pillows, and when its little 
spine begins to ache and curve from the unnatural 
weight it bears and it cries and weeps in anguish, 
telling in the only language it has learned of the 
pain affectionate ignorance is inflicting, it is given 
a dose of Lydia Killem’s Soothing Syrup, until 
from the effect of the powerful drug and sheer ex¬ 
haustion it falls into slumber awakening only to 
suffer the same torture inflicted in the same way 
again and again, day after day, until from want of 
natural nourishment, fresh air, sunshine and ex¬ 
ercise, its cheeks grow pale and wan, its vitality 
is lowered from week to week, and it passes into 
the great unknown from which it has just emerged 
—passes away like a drop of dew that reflected 
for an hour the prismatic colors of a morning sun, 
and faded forever from those who loved it most. 
Who is to blame ? Who is responsible for the tens 


FEEDING CHILDREN. 


129 


of thousands of little ones who come unbidden 
into a world and are thrust out of it by ignorance 
and stupidity through a veil of sorrow and tears? 

Mother’s milk is preferable to all foods for a 
baby, and upon it often depends the question of 
life or death. Mother’s milk, upon which so much 
depends, necessarily involves the question of the 
mother’s diet. Good milk—good baby food, the 
thing upon which baby’s health, maybe its life, 
depends, cannot be made out of such things as tea 
and toast, coffee, vinegar, pickles and pastries, 
gravies and condiments, canned foods, greasy 
meats, fermented bread, wines and beer. 

There is no period in life when diet is so im¬ 
portant as when it is taken second-hand in the 
form of mother’s milk. The diet of the mother 
should consist of pure, clean, wholesome, nourish¬ 
ing foods such as fresh, unsterilized milk, cream, 
nuts, fresh ripe fruits, fresh green vegetables, and 
nev/ly laid eggs, all of which can be taken with¬ 
out cooking, without devitalizing them with fire. 

If the above foods are partaken of by the 
mother, it will stimulate the secretions of the 
breast and purify its contents so that baby ills, es¬ 
pecially such ailments as “three months’ baby 
colic,” would never be known. 

A mother should never nurse her baby when 
she is in the least over-heated or chilled with cold 


130 


UNCOOKED FOODS. 


or laboring under any great emotion, such as grief, 
sympathy or anger. Fear and anger change the 
milk of the mother to a poison. Children have 
been thrown into spasms and known to die from 
nursing just after the mother had undergone these 
conditions. 

It is customary to begin feeding children at 
the age of nine months such things as oatmeal, 
crackers, and white bread. It would be very 
difficult to select anything in the food line more 
mischievous than these articles. They are com¬ 
posed very largely of starch, which the infant 
stomach cannot digest, and none of its intestinal 
organs can assimilate. 

The making and selling of penny confections 
ought to be prohibited by law. The man who 
makes the all-day sucker and other cheap filthy 
candies and confections to give to innocent chil¬ 
dren for their pennies is a criminal, and ought to 
be deprived of his liberty, and put out of business. 
It is not uncommon for children at the age of ten, 
especially in cities, to be afflicted with well-de¬ 
veloped cases of acute indigestion, which stunts 
the growth of both body and brain, from the bane¬ 
ful effects of which they never can recover. 

Itdooks incredible indeed that from the great 
faculties of teachers, in no institution of learning 
in this land has there ever come one suggestion— 


FEEDING CHILDREN. 


131 

one hint, as to what kind of material would make 
the best blood, build the best body and brain. It 
seems as if the thought would sometimes come to 
these instructors of the youth of the land that the 
brain of the children with which they are so in¬ 
dustriously laboring depends entirely for its size, 
quality and activity upon the body, and the body 
depends entirely upon the material out of which 
it is constructed. Some day the professors will 
begin to think along these lines, and the food 
question will become a part of the school and col¬ 
lege curriculum. 





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FOOD VALUES AND TABLES. 


The following tables were compiled from 
analyses made by government experts in the Agri¬ 
cultural Department at Washington. 

We give a table on flesh foods, not because we 
endorse or recommend them, but because it affords 
an opportunity of comparison, which is the best 
means of acquiring knowledge: 

The superiority of nuts in every life-giving 
property will be noticed at a glance—for instance, 
the fuel value of pork-sides, the meat which con¬ 
tains the greatest amount of fat, and but little else, 
is only about 2,500 heat calories per pound, while 
all the shelled nuts given in the table except one 
show a fuel value in excess of the fattest meat, 
while most of them run above 3,000, or from 
thirty to fifty per cent, greater than meat as a 
fuel or heat producing article. 

The thing, however, that makes nuts such an 
excellent article of food is that their nutritive 


UNCOOKED FOODS. 


I34\ 

elements are almost perfectly proportioned; that 
is to say, a normal body requires so much water, 
protelds, carbohydrates, mineral salts and fat to 
sustain It healthfully each twenty-four hours, and 
in nuts these elements are found more correctly 
proportioned according to the requirements of the 
body than in any other article of food known'to 
science: 


;flesh foods 

Refuse 

Water 

Protein 

.p 

c8 

Pm 

Carbohydrates 

Ash or Mineral 

Salts 

Fuel Value per lb. 


Per 

Per 

Per 

Per 

Per 

Per 

Ca¬ 


Ct. 

Ct. 

Ct. 

Ct. 

Ct. 

Ct. 

lories 

Loin of beef, 
lean, edible portion... 


70.8 

24.6 

3.7 


1.3 

615 

Loin of beef, total. 

23.0 

54-6 

18.8 

3-0 


•9 

475 

Porterhouse steak, 

edible portion . 

Porterhouse steak, total 

12.7 

60.0 

52.4 

21.9 
19.1 

20.4 

17.9 


I.O 

.8 

1.270 
I.no 

Round steak cuts, 

edible portion . 

Round steak cuts, total. 

8.1 

70.0 

64.4 

21.3 

19.5 

7.9 

7-3 


1 . 1 
I.O 

730 

670 

Loin of veal, edible 

portion ... 

Loin of veal, total. 

22.0 

73.3 

57.1 

20.4 

15.9 

5.6 

4.4 


1.2 

•9 

615 

480 

Shoulder of veal, 

edible portion . 

Shoulder of veal, total. 

18.3 

73.4 

59-9 

20.7 

16.9 

4.6 

3-9 


1.3 

I.O 

580 

480 

Leg of lamb, edible 

portion . 

Leg of lamb, total. 

17.4 

63.9 

52.9 

19.2 

15-9 

16.5 

13.6 


1 .1 

.9 

1055 

87c 





































FOOD VALUES AND TABLES. 13S 


FLESH FOODS 
(concluded) 

Refuse 

Water 

Protein 

■p 

cS 

Carbohydrates I) 

Ash or Mineral 

Salts 

Fuel Value per lb. 

i 


Per 

Per 

Per 

Per 

Per 

Per 

Cal¬ 


Ct. 

Ct. 

Ct. 

Ct. 

Ct. 

Ct. 

ories 

Leg of mutton, 








edible portion. 


67.4 

19.8 

12.4 


1.1 

890 

Leg of mutton, total.... 

16.8 

56.1 

16.5 

10.3 


.9 

740 

Pork ham, edible portion 

• • . . 

60.0 

25.0 

14.4 


1.3 

1.075 

Pork ham, total. 

.9 

59-4 

24.8 

14.2 


1-3 

1.060 

Pork head, edible 








portion. 


45.3 

13.4 

41.3 


.7 

1.990 

Pork head, total. 

68.4 

13.8 

4.1 

13.8 


.2 

660 

Pork loin (chops). 








edible portion . 


52.0 

16.6 

30.1 


1.0 

1.580 

Pork loin (chops). 





total . 

19.7 

41.8 

13.4 

24.2 


.8 

1.270 

Pork sides, edible 








portion. 


34.4 

9.1 



.c 

2.303 

Pork sides, total. 

II .5 

30.4 

8.0 

* 0 

49-0 


.5 

2.2 IS 

Chicken, broilers. 








edible portion . 


7 A .8 

21.5 

2.5 


1.1 

303 

Chicken, broilers, total.. 

41.6I43.7 

12.8 

1.4 


.7 

29 S 

Turkey, edible portion. .| 


55-5 

21.1 

22.9 


i.o! 

11.360 

Turkey, total. 

I22.7 

42.4 

16.1 

18.4 


.81 

11.075 

Black bass, edible 








portion. 


76.7 

20.6 

1.7 


1.2 

455 

Black bass, total. 

54.8 

34.6 

9.3 

.8 


.5 

205 

Blue fish, edible portion 


78.5 

19.4 

1.2 


1.3 

410 

Blue fish, total. 

48!6 

40.3 

10.0 

.6 


.7 

210 

Flounder, edible 








portion. 


84.2 

14.2 

.6 


1.3 

290 

Flounder, total. 

61.5 

32.6 

: 5.4 

.3 


.5 

115 

Lobsters . 


77.8 

18.1 

1.1 

•5 

2.5 

390 

Oysters . 


83.4 

8.8 

2.4 

3.9 

1 .5 

335 
































































136 


UNCOOKED FOODS. 


DRIED FRUITS 

Water 

Protein 

+5 

tS 

Pm 

Carbohydrates 

Ash or Mineral 

Salts. 

Fuel Value per lb. 


Per 

Per 

Per 

Per 

Per 

Cal- 


Ct. 

Ct. 

Ct. 

Ct. 

Ct. 

oi’ies 

Dates . 

15-4 

2 . I 

2.8 

78.4 

1.3 

1.615 

Figs . 

18.8 

4.3 

.3 

74.2 

2.4 

1-475 

Prunes . 

22.3 

2.1 


73.3 

2.3 

1.400 

Raisins . 

14.6 

2.6 

3-3 

76.1 

3-4 

1.605 

Apples . 

28.1 

1.6 

2.2 

66.1 

2.0 

1.350 

Apricots . 

29.4 

4-7 

1.0 

62.5 

2.4 

1.290 


GREEN VEGETABLES 

Water 

Protein 

+3 

ce 

Pm 

Carbohydrates 

Ash or Mineral 
Salts 

Fuel Value per lb. 


Per 

Per 

Per 

Per 

Per 

Cal¬ 


Ct. 

Ct. 

Ct. 

Ct. 

Ct. 

ories 

Cabbage . 

91.5 

1.6 

.3 

5.6 

I.O 

145 

Celery . 

94-5 

I. I 

. I 

3.3 

1.0 

85 

Sun-cooked corn. 

15-5 

12.5 

5-0 

66.0 

I.O 

1.150 

Cucumbers . 

95-4 

.8 

.8 

3.1 

.5 

80 

Lettuce . 

94-7 

1.2 

.3 

2.9 

•9 

90 

Onions, fresh . 

87.6 

1.6 

.3 

9.9 

.6 

225 

Potatoes, fresh . 

78.3 

2.2 

. I 

18.4 

1.0 

385 

Potatoes, sweet . 

69.0 

1.8 

• 7 

27.4 

I. I 

570 

Radishes . 

91.8 

1-3 

. I 

5.8 

I.O 

135 

Spinach . 

92.3 

2.1 

.3 

3.2 

2.1 

no 

Tomatoes . 

94.3 

.9 

.4 

3.9 

.5 

105 

Turnips . 

89.6 

1-3 

.2 

8.1 

.8 

185 

Artichokes . 

79.5 

2.6 

.2 

16.7 

I.O 

365 

Olives, green . 

58.0 

I. I 

27.6 

II .6 

1.7 

1.400 

Olives, ripe . 

64.7 

1.7 

25.9 

4.3 

3.4 

1.205 






















































FOOD VALUES AND TABLES. 137 


DAIRY PRODUCTS 

W ater 

Protein 

-P 

03 

tS 4 

Carbohydrates 

Ash or Mineral 

Salt 

Fuel Value per lb. 


Per 

Per 1 

Per 

Per 

Per 

Cal¬ 


Ct. 

Ct. 1 

Ct. 

Ct. 

Ct. 

ories 

Eggs . 

73.7 

13.4 

I1O.5 

. . • . 

I.O 

720 

Butter . 

II .0 

1.0 

iSs.o 

.... 

3 0 

3-605 

Buttermilk . 

91 .0 

3 .C 

j . 5 

4.8: 

•7 

165 

Cheese, American. 

31.6 

28.8 

! 35-9 

•0 

i 3-4 

2.055 

Cheese, cottage . 

72.0 

20.9 

i I.O 

4-3 

1 1.8 

510 

Cheese, cream . 

34-2 

25-9 

33-7 

2.4 

! 3.8 

1.950 

Cream . 

74.0 

2.5 

18.5 

4-5 

i -5 

910 

Milk, skimmed. 

00.5 

3-4 

• 3 

5 - 

I -7 

170 

Milk, whole . 

0 

CO 

3.3 

4.0 

5.0 

1 -7 

325 


NUTS SHELLED 

Water 

Protein 

+3 

c 3 

h 

Carbohydrates 

Ash or Mineral 
Salts i 

Fuel Value per lb. 


1 

1 t'er 

Per 

Per 

Per 

1 Cal- 


< 't>. 

1 rt. 

Cr. 

Ot. 

Ct. 

1 orloa 

Almonds . 

4.81 

21.0 

j 4-9 

17-3 

2.0 

3-030 

Brazil nuts . 

5-3 

17.0 

66.8 

7.0 

3.9 

3-265 

Butternuts . 

4.4 

27.9 

61.2 

3.5 

2.9 

3-165 

Chestnuts, fresh . 

45.0 

6.2 

5-4 

42.1 

1-3 

1.125 

Cocoanuts . 

14.1 

5-7 

50.6 

27.9 

1-7 

2.760 

Filberts . 

3-7 

15.6 

65-3 

13.0 

2.4 

3.290 

Hickory nuts . 

3.7 

15.4 

67.4 

II .4 

2.1 

3-345 

Peanuts . 

9.2 

25.8 

38.6 

24.4 

2.0 

2.560 

Pecans .. 

2.7 

9.6 

70.5 

iS -3 

1.9 

3-435 

Pignolias . 

6.4 

33.9 

49.4 

6.9 

3-4 

2.845 

Pistachios. 

4.2 

22.3 

54.0 

16.3 

3.2 

2.995 

Walnuts, English . 

2.5 

18.4 

64.4 

13.0 

1.7 

3.300 

Walnuts, black . 

2.5 

27.6 

56.3 

II.7 

1.9 

3.105 




























































138 


UNCOOKED FOODS, 


FRESH FRUITS 

AND BERRIES 

Water 

Protein 

■§ 

Carbohydrates 

Ash or Mineral 

Salts 

Fuel Value per lb. 


Per 

Per 

Per 

Per 

Per 

Cal¬ 


Ct. 

Ct. 

Ct. 

Ct. 

Ct. 

ories 

Apples. 

84.6 

•4 

.5 

14.2 

.3 

290 

Apricots . 

85.0 

1.1 


13.4 

.5 

270 

Bananas, yellow. 

75.3 

1.3 

.6 

22.0 

.8 

460 

Blackberries . 

86.3 

1-3 

I.O 

10.9 

.5 

270 

Cherries . 

80.9 

I.O 

.8 

16.7 

.6 

36s 

Currants. 

85.0 

1.5 

. * • • 

12.8 

.7 

265 

Figs . 

79.1 

1.5 

.... 

18.8 

.6 

380 

Grapes. 

77.4 

1.3 

1.6 

19.2 

.5 

450 

Huckleberries . 

81.9 

.6 

.6 

16.6 

.3 

345 

Lemons. 

89-3 

1.0 

• 7 

8.5 

.5 

205 

Muskmelons . 

89-5 

.6 


9.3 

.6 

185 

Nectarines . 

82.9 

.6 

.... 

15-9 

.6 

305 

Oranges . 

86.9 

.8 

.2 

II .6 

•5 

240 

Pears . 

84.4 

.6 

• 5 

14.1 

.4 

295 

Persimmons . 

66.1 

.8 

.7 

31-5 

.9 

630 

Pineapple . 

89.3 

•4 

•3 

9-7 

.3 

200 

Plums . 

78.4 

I.O 

.... 

20.1 

.5 

395 

Prunes . 

79.6 

.9 

.... 

18.9 

.6 

370 

Raspberries . 


1-7 

I.O 

12.6 

.6 

310 

Strawberries . 

90.4 

I.O 

.6 

7-4 

.6 

180 

Watermelons . 

92.4 

• 4 

.2 

6.7 

.3 

140 






































HOW TO BEGIN THE USE OF UN- 
COOKED FOODS. 


I N dealing with the human body we must re¬ 
spect the laws of heredity and environment. 
What might have been natural a thousand 
years ago may be very unnatural to-day, and 
what was decidedly unnatural at that remote 
period of time may have become natural. The 
human body has the faculty of adjusting itself 
even to false conditions, through the long process 
of time. 

The experiment may have killed a million or 
two people, and dethroned the mental and moral 
machinery of as many more, and shortened up the 
life period of several billion more, but “Stickat- 
itiveness” will in time work things around until 
the very laws of nature seem to change to fit the 
false condition. 

This, however, in reality is not true. The price ^ 
for every violated law must be paid, and so longj 
as it is violated, just so long will nature demand 


140 


UlSfCOOKED FOODS. 


her settlement. The real penalty is the difference 
between what man is and what he would have 
been had he lived in obedience to the laws of his 
organization. 

Since people have evolved into their present 
habits and customs, to correct them they must 
evolve out of them. Therefore in adapting the 
use of uncooked foods, it is safest to start on the 
evolutionary plan, gradually increasing the num¬ 
ber of uncooked dishes, and decreasing the num¬ 
ber of cooked ones, until all cooked and devital¬ 
ized foods have been eliminated and the system 
has had time enough to adjust itself to the new 
conditions. This process can be hastened by sim¬ 
plifying the diet—by limiting it to a few things, 
which contain all the elements of nourishment. 

Such foods should be selected as are not com¬ 
monly cooked, such as all kinds of nuts or bananas 
and cream, for the heavy portion of the meal; 
and milk, dates, figs, lettuce or cabbage, and juicy 
fruits, melons and berries, to close with. The 
mixing of the following articles in the process of 
mastication devHops a very delicious taste: 

Pecan meats and cabbage. 

Protoid nuts and apples. 

Heavy cream and sweet apples. 

Nuts, lettuce and olive oil. 

Bananas, cream, dates and nuts. 


USE OF UNCOOKED FOODS. 141 


Bananas, figs and cream. 

Flaked wheat, dates, cream and 1 

nuts. I Thoroughly 

Flaked oats, dates, cream and [ masticated. 

nuts. j 

Sweet apples, nuts and cream. 

Soaked prunes and cream. 

Soaked evaporated peaches or apricots, raisins 
and cream. 

Unfired bread and cream cheese. 

Unfired bread, pecan meats. 

Unfired bread, sweet butter and Brazil nuts. 

Thorough mastication develops in all uncooked 
foods a new and delicious taste. When the saliva, 
which is an alkaline substance, begins to act upon 
the starch and other parts of these foods the 
change that takes place in the blended articles 
above tabulated creates a deliciousness that will 
win at once those who try these blends followed 
by thorough mastication, 


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RECIPES. 


In bringing about any change in the habits 
of people, it becomes necessary to pursue lines 
of least resistance. So firmly fixed in the minds 
of the public is the idea that foods need prepara¬ 
tion, need fixing or something done to them be¬ 
fore they can be eaten, that in order to induce 
them to take any step in the direction of correct 
feeding it becomes necessary to in some way 
prepare even elementary, or foods in their 
natural condition. In reality foods in their 
natural condition require but little preparation. 

The object, however, of the following recipes 
has a threefold purpose; first, to make the 
change from the old to the new, or from the un¬ 
natural to the natural way of living, as little 
radical as possible. Second, to group foods into 
such combinations as will chemically harmonize 
when mixed in the stomach; and third, to make 
them attractive to the vision. There is nothing 
that invites us with a richer welcome—nothing 


144 


UNCOOKED FOODS. 


that excites the desire to eat—nothing that 
arouses every organ of digestion more than na¬ 
ture’s richly colored, luscious and odorous 
edibles. 

The recipes given here prove that there is a 
far wider scope for variety and display than most 
people would suppose. They are the results of 
long, careful and tedious experimenting. They 
are offered as a help to those who desire to take 
up the new or natural method of living. The 
old proverb which says “There is nothing new 
under the sun” was very sorely tried in the prepa¬ 
ration of this work (unless we are willing to go 
back to a time when man loped on his all-fours 
through the forests of the Orient). In all the 
great New York libraries there was not a book 
to be found that was of any material aid to us 
in this work. It has all been drawn from orig¬ 
inal labors. Many things that seemed theoret¬ 
ically certain were by practical experimenting 
proven to be untrue. After several thousand 
experiments, we^learned that in matters of diet 
the laws of environment and heredity must 
be considered. It is not necessary to eat cold 
foods in order to eat uncooked foods. 

The recipes given here we regard as little 
more than suggestions. We sincerely hope that 
those who deem it worth their while to give any 


RECIPES. 


145 


thought to the kind of material out of which they 
build their bodies and brain, will take up this 
great work and carry it on to higher and higher 
degrees of development. 

Difference In temperature Is the only scale by 
which to measure motion, or all expressions of 
energy. Food, therefore, should never be eaten 
very cold nor very hot, but as near the tempera¬ 
ture of the body as possible, cold food must be 
brought to the temperature of the body at the 
expense of energy. Icy drinks are responsible 
for much stomach trouble. They do violence to 
every law governing health. Many things in 
the uncooked bill-of-fare may be heated up to 
140° or 150° Fahr., if it makes them conform 
more to the demands of taste without Injury or 
without bringing the articles so heated Into the 
ranks of cooked foods. 



SOUPS. 


Were we to follow strictly the highest dietetic 
law, soups would not be mentioned in this work, 
except to say that they are harmful and undoubt¬ 
edly responsible for much mischief in the civi¬ 
lized stomach; but in all reform work, we have 
found it best to pursue lines of least opposition— 
to stay within sight of those we are endeavoring 
to lead. 

We do not interdict soups because they are 
not good food, but because they are swallowed 
without mastication. The objection to soup 
can be largely overcome by retaining it in the 
mouth long enough for it to become thoroughly 
or partially insalivated. This can be accom¬ 
plished either by sipping it very slowly, or mix¬ 
ing with it very dry, hard foods—something 
that requires mastication. 

It is a very foolish custom to make soup in a 
pot or kettle, when we remember that the only 
work that saliva and teeth were created to per- 


148 


UNCOOKED FOODS. 


form was that of making soup. Every particle 
of food taken into the mouth should be made 
into soup before it is swallowed. If this was 
done, indigestion, that great American disease, 
would disappear from the catalogue of human 
ills. 

We give here a few recipes for soups only be¬ 
cause the soup habit is so firmly fixed in the 
mind of the housewife and the epicure that they 
can hardly conceive of a decent dinner without 
them. All soups may be warmed sufficiently to 
serve hot without cooking. 

SWEET POTATO SOUP. 

Sweet Potato, Milk, 

Cream, Butter. 

Grind a sweet potato on a vegetable mill, add just enough 
milk to cover. Allow this to stand seven or eight hours. 
Slightly heat (not enough to cook), stir in a small piece of 
butter and enough milk and cream mixed to bring to the 
consistency desired. Serve in hot plates. 


FRESH GREEN PEA SOUP. 

Green Peas, Onion or Celery, 

Milk. 

Hull quantity desired. Grind very fine in vegetable mill, 
grind with this just a trace of celery or onion for flavor, 
add enough rich milk to bring to the consistency of 
soup and warm to about 145® to 150° Fahrenheit. Salt to 
taste and serve. 



SOUPS. 


149 


VEGETABLE SOUP (NO. i). 

I Tomato, i small Apple, 

I Carrot, i oz. Nuts, 

I Small Pepper, Yz cup Wheat Flakes, 

I Stalk Celery, Milk. 

Put all through fine vegetable grinder, add sufficient 
milk to make quantity desired, allow to stand an hour or 
two, heat, stirring in Yz cup of thick cream, and serve. 


VEGETABLE SOUP (NO. 2). 

I White Turnip, A little Cabbage, 

I Carrot, Few pieces Celery, 

I very small Onion, Salt, 

Milk. 

Chop fine or grind all vegetables."^ Hardly cover with 
warm water, and let stand three or four hours until 
soft. Add lYz pints of rich warm milk, thicken with a lit¬ 
tle flaked wheat, add butter and serve. This will serve 
five or six people. To this can be added stiffly beaten 
whites of two eggs just before serving. It will be an im¬ 
provement. 


PEA OR BEAN SOUP. 

There is a pea and bean flour in the market from which 
soup is easily made by adding to it warm milk or cream. 
It should be made and allowed to stand an hour or two 
before serving. 

CREAM OF TOMATO SOUP. 

Oat Flakes, Milk or Cream, 

Fresh Tomatoes, Salt. 

Take one pound of oat flakes, cover well with warm 





UNCOOKED FOODS. 


150 

milk and let stand three or four hours, or until very soft. 
Then mash through a coarse strainer, which will produce 
a very thick cream, which forms the body of the soup. 
Add to this sufficient milk or cream (cream preferred) to 
make quantity desired, and the juice of half a dozen ripe 
tomatoes. Any cream soup can be made in the same way, 
using different articles. 

Much care should be exercised in adding the milk, so as 
not to destroy the thick, creamy consistency of the soup. 


CREAM OF CEREAL SOUP. 

Take any uncooked flaked or mascerated cereal, soak 
over night in just enough milk to cover. Add to this 
enough milk or cream to bring to the consistency desired, 
to which can be added as a flavoring any ground vege¬ 
table or fruit juice. 


CREAM OF CELERY. 

Oat Flakes, Cream, 

Celery, Celery Salt, 

Flaked Wheat. 

Make same as tomato, only add tender celery chopped 
fine, instead of tomato, and a dash of celery salt. 


CREAM OF CORN. 

Green Corn, Salt, 

Oat Flakes, Cream. 

To be made the same as cream of tomato, only use 
green corn in place of tomato. Cut tips of the grain with 





SOUPS. 151 

a sharp knife, and scrape cob well with a dull one. Mix 
as above recipe. 

Note:—To all soups can be added the stiffly beaten 
white of eggs just before serving, which gives it a de¬ 
licious creamy taste. 



1 


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n 




VEGETABLES. 


Vegetables occupy a very important place In 
the elementary food menu. They contain ele¬ 
ments that cannot be secured elsewhere. 

When thoroughly masticated, in addition to 
their nutritive value, they serve the body as an 
alimentary lubricant. No meal can be made 
complete without some green plant. 

CELERY. 

Wash, trim and scrape the stalks, selecting those that 
are white and tender. Should be left in ice-cold water, 
until they are wanted, which makes them very crisp. 


COLD SLAW. 

There is nothing more delicious or necessary than 
shredded cabbage, usually called cold slaw. It possesses 
valuable food properties, occupying the same place in 
human diet that hay does in diet of the horse or cow 


LETTUCE. 

Lettuce is undoubtedly the best of salads. Use the 




154 


UNCOOKED FOODS. 


tender leaves only, and put in cold water for at least 
twenty minutes before serving, to make them crisp. Drain 
in colander and toss in a napkin until thoroughly dry. 


CARROTS AND TURNIPS 
Are very nice cut into cubes and served on a lettuce leaf 
with or without a salad dressing. 


FRESH TOMATOES. 

Peal with a very sharp knife. Slice and cover with 
Hygia dressing or powdered sugar and lemon juice. They 
can also be made very delicious by covering with thick 
cream. 


SWEET GREEN CORN. 

Shave the tips from the grains with a very sharp knife. 
Split the grains row by row and scrape the remaining 
pulp from the cob with a dull knife. Add butter, a little 
salt or cream and heat to a temperature of 145 Fahrenheit. 
This thoroughly masticated will be found a most delicious 
and nourishing dish. 


FRESH GREEN PEAS. 

Take the quantity desired, hull and grind in a vegetable 
mill, add butter, a dash of salt, and warm to a temperature 
of about 145° Fahrenheit, and serve. 


CUCUMBERS. 

Take number desired. Peel and slice thin. Soak in 
ice water for two or three hours before serving. 







VEGETABLES. 


155 


OLIVES. 

Olives are a very important article in the elementary 
menu. The ripe olive, though not so popular nor so ex¬ 
tensively used, is in reality much superior to the green, 
because it was allowed to ripen upon the tree. 


RADISHES. — CARROTS. — ONIONS. — SWEET 
POTATOES. —TURNIPS. — BEETS. — GREEN 
PEPPERS. 

These articles can be ground in a vegetable mill al¬ 
together, or they can be eaten separately. If ground 
together by the addition of nuts they compose a very 
nourishing and necessary article of diet. 


NUTS AND CARROTS. 

Put two medium carrots and a half cup of pecan meats 
through a fine vegetable grinder; moisten with rich milk, 
set on a stove a few minutes (not long enough to cook), 
stirring in half cup of cream, a little butter and salt. Serve. 


CORN FOR-WINTER USE. 

Cut the corn from the cob, before it gets too hard; 
to each gallon of cut corn add two scant cups of salt. 
Pack tightly in a large jar, cover with a white cloth, put 
a heavy weight on to keep the corn under the brine which 
soon forms. It is very necessary to wash the cloth every 
morning for about two weeks. If the corn is too salty, 
wash thoroughly. Before sending it to the table add a 
little warjn cream and let stand for an hour or two before - 
serving. 





UNCOOKED FOODS. 


156 


SUN-COOKED CORN. 

Cut sweet corn from the cob with a sharp knife while 
in a tender or milky state, and dry thoroughly in the 
sunshine. Put in small cloth bags for future use. To 
prepare for table, place quantity to be used in a deep 
vessel, almost cover with warm water. Put in a cool place 
and let stand over night. Then add a small quantity of 
rich, warm milk, about two hours before serving; warm 
and serve with thick cream. 


KRAUT. 

Shred or chop fine selected white cabbage. Pack a layer 
in bottom of deep stone or wooden vessel. Add a light 
layer of salt. Alternate layers of cabbage and salt until 
the vessel is filled, using about one scant cup of salt to'^n 
ordinary cabbage. Pack down very hard, placing on the 
top a heavy weight, so as to keep the cabbage beneath the 
brine. Cover with heavy linen cloth, which should be 
washed thoroughly every day for about two weeks. Soak 
in cold water a few minutes before serving. 



FLESH FOODS. 


Flesh foods and sea foods have become the 
second most important article of diet among all 
civilized people. This is due very largely to 
preparation —to cooking. The adoption of un¬ 
cooked food will bring both the body and the 
appetite to a state of normality which will nat¬ 
urally and gradually abolish all flesh as food, 
but in order to pay the proper respect to the 
laws of heredity and environment and aid the 
beginner in taking the kinks of custom out of his 
daily habits, we give below a few flesh food 
recipes. 


BEEFSTEAK A LA TARTAR. 


Salt, 

Green Peppers, 
Parsley, 


Steak, 

Onions, 

Pepper, 


Eggs. 


Take a porterhouse or sirloin steak of the size desired. 
Grind very fine. Mix with minced onion, pepper and 
salt. Mound up on a small platter, make a depression in 


iS8 


UNCOOKED FOODS. 


the top in which put the unbroken yolk of an egg. 
Garnish with green pepper and parsley, and serve. 


CHIPPED BEEF IN CREAM. 

Shave dried beef very fine. Pour over it warm water 
and let stand for a few minutes. Pour this off and ponr 
on thick cream with a little parsley chopped fine. Garnish 
with parsley and serve. 


CLAMS AND OYSTERS. 

These articles do not possess any very great food prop¬ 
erties and when taken uncooked they are more nourishing 
and less harmful. They should never be eaten with catsup, 
vinegar, horseradish or sauces. 


DRIED AND SMOKED FISH. 

Herring, anchovias, smoked salmon or any dried fish 
can be made quite palatable by seasoning thoroughly and 
soaking 5 to 10 minutes in very warm water. 





EGGS. 

Eggs constitute a very important article of 
food. They contain about 14 per cent, protein, 
10 per cent, fat, i per cent, mineral salts, 73 
per cent, water, and give to the body about 725 
calories of heat to the pound. Their heat pro¬ 
ducing power and nutritive elements are well 
balanced, showing that they are a substantial 
food. An egg should never be cooked. In its 
natural state it is easily dissolved and readily 
taken up by all the organs of digestion, but the 
cooked egg must be brought back to liquid form 
before it can be digested, which puts extra and 
unnecessary labor upon these over-worked 
organs. 

FRUIT EGG-NOG. 

Beat one raw egg quite stiff. Add one-half glass grape 
juice, beat well. Then add one-half glass of cream. Beat 
thoroughly and use at once. This is a full meal for an 
invalid. 


UNCOOKED FOODS. 


i6o 


FAMILY EGG-NOG. 

Two eggs stiffly beaten stirred into one quart of rich 
milk. A little grated nutmeg, or a spoonful of fruit juice 
and whipped cream added to the egg-nog will improve the 
taste very materially. 


EGGS PLAIN. 

Eggs can be taken by breaking them one at a time into 
a glass and swallowing them whole. Four or five eggs 
used in this manner constitute a good and healthful meal, 
and are especially recommended for those desiring to gain 
in flesh. 


BEATEN EGGS. 

Two eggs lightly beaten, to which may be added a little 
lemon juice and cream, make an excellent beverage—one 
that combines with all other foods. 


WHIPPED EGGS. 

Break into a small soup bowl two or three eggs. Whip 
to a froth. Add to this any fruit juice desired. This 
should be eaten with other foods which require mastica¬ 
tion. 


EGG CREAM. 

Whip the whites of two eggs until quite stiff, adding to 
this one glass of rich milk for a beverage. 

Cream can be used instead of milk, whipped lightly with 
the eggs, which makes a most delicious cream to use over 
fruits. 

Note:—The whites of eggs mixed with cream or rich 






EGGS. 


i6i 


milk make one of the most nourishing and easily assimh 
lated foods known. It is especially recommended for 
those suffering from rheumatism or stiffness and sluggish¬ 
ness when arising in the morning. It is also recommend¬ 
ed to those desiring to gain in weight. From one to two 
dozen eggs can be taken daily, together with two to 
three quarts of milk. 


ORANGE EGG. 

Separate the white and yolk, whipping each to a stiff 
froth, add slowly to the yolk the juice of one sweet orange 
whipping continuously, then add the beaten white, whip¬ 
ping it all to a creamy froth. 

The proportion is one medium size orange to each egg. 

Serve as cgg-nogg. 



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CEREALS. 

The popular belief is that cereals cannot be 
eaten without cooking. This opinion is the re¬ 
sult of following precedent,—of accepting “that 
which is as true.” Cereals are best just before 
they have ripened and hardened, when they are 
soft and full of water. This condition can be 
partially brought about again by soaking them 
in pure water or milk. The common theory that 
the stomach is unable to digest uncooked cereal 
starch is altogether wrong, as can be easily 
demonstrated by any one who will thoroughly 
masticate the uncooked cereal. Making the cook 
stove do what the stomach ought to do is de¬ 
priving this member of its rights and its exercise, 
—depriving it of what nature intended it to do, 
and the penalty is weakness, just as it would be 
with any other unused part of the anatomy. 

OAT GROATS. 

Take quantity sufficient for two or three days, soak 
seven or eight hours in lukewarm water, or until sufficient- 


164 


UNCOOKED FOODS. 


ly softened, drain thoroughly, and serve with thick cream. 
Salt a little if desired. A dash of grated nuts may be 
added, which will make a most palatable dish and add 
much to their value and vitalizing properties. 


WHOLE WHEAT. 

Put quantity desired for use in a deep vessel, and cover 
with warm water. Keep in a warm place. Allow to stand 
twenty-four hours and longer if desired very soft. Drain 
thoroughly. It will be found sufficiently softened to 
be easily masticated and eaten with nuts. This makes 
probably the most nutritious dish of all the cereal family. 
A very little salt may be added. 


FLAKED OATS OR FLAKED WHEAT. 

Put an amount sufficient for several days’ supply into a 
deep vessel. Add enough warm water to hardly cover. 
After standing a few hours stir well, so as to thoroughly 
moisten the top portion. This in a short time will be 
found ready for use. A very little salt can be used. This 
can be served with cream, strained honey, ground nuts, or 
any two of these or a combination of all. 


FLAKED WHEAT DRY. 

Flaked wheat is a most delicious dish served dry and 
eaten with either cream, olive oil or honey. 






CEREALS. 


163 


CHRISTIAN’S COMBINATION CEREAL. 

This is a combination of several Cereals, especially 
prepared and so proportioned as to level or balance all 
the nutritive elements contained in grains. 

It can be used and prepared the same as flaked oats ot 
wheat. 


UNFIRED BREAD. 

Bread forms a very important part of the uncooked 
menu, but its production is not practical in the home 
where this book is intended to be of greatest use, as it 
requires special machinery for flaking and grinding the 
different grains and nuts of which it is made. It also 
requires a special electric light oven for drying during 
the winter when the rays of the sun cannot be utilized. 

Note:—It has recently been shown by experiments made 
in Washington that both the light and heat from the incan¬ 
descent electric lamp contain nearly all the properties of 
sunlight and will delegate to vegetation an abundance of 
chlorophyl (green) the same as natural sunshine. 

To meet conditions that exist we make an exception here 
and give two recipes for bread that requires cooking, but 
is unfermented. 


UNLEAVENED GEMS. 

Put three cups of whole wheat flour in a bowl or pan, 
two cups full of ice cold water, a little salt, and a table- 
^oonful of melted butter or cream. Beat and stir. Take 
up on a spoon and work all the air possible into the batter ) 
by vigorous beating two or three minutes in the open air. 
It will probably need some additional water after the 
lumps are out. Then beat again until it bubbles. Have 




166 


UNCOOKED FOODS. 


gem pans and oven very hot and pans well oiled. Put 
batter into pans and bake quickly. 


UNLEAVENED HYGEIA GEMS. 

Whip one egg to a creamy froth to which add three 
cups of ice cold milk, a pinch of salt, and three heaping 
cups of Christian’s Combination Cereal Meal, or enough 
to make into a batter. Stir into this a small piece of 
melted butter and place in very hot gem or muffin pans 
oiled with butter and bake in a very hot oven. This will 
make about one dozen gems. 

This bread can be made extremely delicious by omitting 
the butter and adding one-half cup of grated protoid nuts 
to the ingredients above named. 

Note:—Cooked bread has become such an universal 
article of diet and modern milling and bolting processes 
have so perverted and changed the nutritive value of the 
Natural grain that we therefore have prepared this special 
meal, making an exception in this case, and give the 
above recipe for making a perfectly pure, delicious and 
wholesome article of unfermented bread. 


Note:—The raising and lightness of all unleavened bread 
depends entirely upon the difference in temperature be¬ 
tween the batter and the oven. If the batter is made ice 
cold and aerated well in mixing, and placed immediately 
in a very hot oven, the expansion of the air contained 
in the batter caused by heating will raise the bread, mak¬ 
ing it as light as if made with baking powder. 



SANDWICHES. 


The sandwich has become a part of the 
traveler’s bill-of-fare. The few recipes given 
here are only suggestive of the combinations 
that can be made in elementary foods. 

APPLE AND NUT SANDWICHES. 

Cut apples into very thin slices and lay between unfired 
wafers. Slice Brazil nuts and place a layer of nuts over 
the apples. 

jv 

LETTUCE AND CHEESE SANDWICH. 

Spread unfired bread thickly with fresh Philadelphia 
cheese and lay on this a crisp lettuce leaf that has been 
dipped in salad dressing. Keep in ice box until ready to 
serve. 


CHEESE AND DATE SANDWICH. 

Spread the unfired cracker with Philadelphia cream 
cheese, then a layer of date butter, and cover the other 
piece of bread with cream cheese also, and press both 
firmly together. 




i68 UNCOOKED FOODS. 

Fig butter and unfired crackers also make nice sand* 
wiches. 


CREAM CHEESE SANDWICH. 

Spread the cheese between unfired wafers, making the 
cheese as thick as the wafer. 


RIPE OLIVE SANDWICH. 

Remove the pits from the olives, chop fine with nuts and 
place between the unfired wafers. 


CHIPPED BEEF SANDWICHES. 

Spread sweet butter or cream cheese on unfired wafers, 
placing a layer of chipped beef between the wafers. 

This makes a very delicious sandwich. 


ANCHOVY SANDWICH. 

Soak the anchovies for an hour or two. Then remove 
bones and chop fine with tender pieces of celery. Cover 
unfired wafers with sweet butter, spread this between, and 
serve on a dish garnished with parsley. 


RAW BEEF SANDWICH. 

After scraping the raw beef, season it with salt and 
pepper and spread between unfired wafers. 







NUTS. 


Nuts average from 50 to 70 per cent, fat 
and from 15 to 33 per cent, proteids. They are, 
therefore, measured by their chemical food 
values, the natural substitute for meats, to say 
nothing of their superiority in purity and clean¬ 
liness. They may constitute a part of every ele¬ 
mentary meal. 

The preparation of nuts requires no recipes, 
They compose, however, a part of many dishes^ 
recipes for which are given, and into which they 
are put in some form owing to their delicious 
flavor when mixed with other foods and their 
high nutritive value. 

FOR BLANCHING ALMONDS. 

Soak almonds over night, or seven or eight hours, in 
cold fresh water. The covering will be easily removed and 
they will have become very crisp and edible. The old 
method of blanching almonds has always been to emerse 
them in boiling water, which cooks and toughens the nut, 
making it very difficult both of mastication and digestion. 





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SALAD DRESSINGS. 


The objection to nearly all salad dressings is 
that they contain either vinegar, or chemical 
acids. These condiments set up immediate fer¬ 
mentation when mixed with cereal starch, which 
is contained in bread and other cereal foods 
eaten at the same time, and hyperpepsia (sour 
stomach) is the natural result. 

HYGIA SALAD DRESSING. 

2 Eggs, I cup Whipped Cream, 

V2, Lemon, Sugar, 

2 tablespoonfuls Olive Oil, Salt. 

To the 3^olks of the eggs, beaten very stiff, add the 
oil and juice of the lemon very slowly, beating hard all 
the while, until it has all been added and is quite thick. 
Then add the beaten white of eggs, salt and sugar to 
taste, and last, one cup of whipped cream; whip all to¬ 
gether until very stiff and set on ice until ready to serve. 


WHIPPED CREAM FOR SALAD DRESSING. 
Place in a soup bowl one cup of very thick cream. Whip 
with Dover egg beater until very stiff. Add to this two 



UNCOOKED FOODS. 

teaspoonfuls of powdered sugar. Beat thoroughly agalri. 
This makes a very delicious dressing for all sweet fruit 
salads. If very heavy cream cannot be procured, add to 
it the stiffly beaten white of an egg. 


SALADS. 


In living upon uncooked foods, vegetable 
salads become absolutely necessary. The ele¬ 
mentary bill of fare cannot be balanced without 
a certain percent, of chlorophyll, which is only 
obtainable in green plants. All green vegetables 
are also rich in organic mineral salts, which is 
one of the most necessary articles in vegetable 
nutrition. In addition to these material values, 
they are highly ornamental, and no dinner is 
complete without them. 

BANANA SALAD. 

Oranges, Pecans, 

White Grapes, Bananas. 

A strip of the peel of a nice large banana may be turned 
back, and most of the pulp carefully scooped out. To fill the 
space left by the removal of the pulp prepare a mixture 
of thinly sliced banana, shredded orange or grape fruit, 
seeded white grapes and a few Pecan meats in small 
pieces. In their season, cherries may be added. Mix all 
this well in a salad bowl, with whipped cream, and fill 
banana peel. Serve on lettuce leal 


174 


UNCOOKED FOODS. 


CI^ERRY SALAD. 

Cherries, Apples, 

Lettuce, Whipped Cream. 

Stone nice, ripe sweet cherries, cut equal quantity of 
sweet apple with it, then serve on crisp lettuce leaves 
with whipped cream. 


FRUIT SALAD. 

Lettuce, Dates, 

A few Malaga Grapes, 2 Bananas, 

I Orange, Pecan Meats, 

Whipped Cream. 

Cut the bananas, oranges, dates and grapes all into small 
pieces. Serve on lettuce leaf with a few pecans, or some 
kind of nuts, and a spoonful of whipped cream. This 
makes a very beautiful dish as well as delicious. 


GRAPE FRUIT SALAD. 

Lettuce, Grape Fruit, 

Salad Dressing. 

Remove the seeds or center of grape fruit with a sharp 
knife. Cut the edible portion into small bits and serve on 
lettuce leaf with salad dressing. Makes a very dainty 
salad. 


ORANGE AND APPLE SALAD. 

I Apple, 2 Oranges, 

Lettuce, Ground Nuts, 

Salad Dressing. 

Cut in small pieces the orange and apple. Serve on 





SALADS. 


175 


a lettuce leaf with a dash of ground nuts and oil or salad 
dressing. 


APPLE SALAD. 

6 Apples, I head of Lettuce, 

Celery, Dressing. 

Take six good-sized tart apples, pare them carefully, and 
scoop out a good portion of the inside. Fill this cavity 
with finely chopped, tender celery and ground nuts. Serve 
on lettuce leaf with salad dressing or whipped cream. 


PINEAPPLE SALAD. 

Pineapple, Strawberries. 

Lettuce. 

Cut pineapple in small pieces. Wash tender leaves of 
lettuce and spread pineapple on them, with very ripe 
strawberries over the pineapple. Serve with salad dress¬ 
ing. 


CHEESE EGGS. 

Cream Cheese, Lettuce, 

Milk or Cream, Olives, 

Blanched Almonds, Radishes. 

Moisten slightly cream •cheese with milk or cream. 
Mould cheese around blanched almond the size of robin^s 
egg. Arrange in nest of lettuce leaves and garnish with'^ 
ripe olives and tuliped radishes. 





176 


UNCOOKED FOODS. 


APPLES—CRESS SALAD. 

Cress, Pecan Nuts, 

Apple, Hygia Dressing. 

Wash thoroughly water cress, placing it in salad bowl. 
Cover with thinly sliced tart apple, placing pecan meats 
over this, and cover with Hygia dressing. 


CRESS AND CABBAGE SALAD. 

Cabbage, Radishes, 

Water Cress, Hygia Dressing. 

Line salad bowl with finely sliced cabbage. Cover this 
with water cress, and so on, until bowl is filled. Decorate 
with tuliped radishes, and cover with dressing. 


ASPARAGUS SALAD. 

(Cress, Tomatoes, Asparagus Tips, Hygia Dressing.) 
Cover platter with water cress, cover cress with thinly 
sliced tomatoes and asparagus tips, cover this lightly with 
Hygia dressing and serve. 


NASTURTIUM SALAD. 

Shred a head of lettuce, mingle with it a quantity of 
nasturtium leaves. Wash both thoroughly, place in a 
salad bowl and dot with nasturtium flowers. Serve with 
dressing. 





SALADS. 


177 


CUCUMBER SALAD. 

Cucumbers, Onions, 

Lettuce, Oil or Dressing. 

Slice cucumbers and onions, serve on lettuce leaf with 
oil or dressing. 


VEGETABLE SALAD. 

I small Carrot, A little Cabbage, 

A small piece of Green Pepper, A few Radishes, 

I White Turnip, i small Onion, 

A little Celery, Lettuce, 

Salad Dressing. 

Grind or chop fine all vegetables. Serve on lettuce leaf 
with salad dressing. 


SPINACH SALAD. 

Spinach, Mint, 

Onions, Dressing. 

Take a quart of young, tender spinach leaves with young 
onions and a sprig of mint. Cut up fine and serve with 
salad dressing. 


NUT SALAD. 

Nuts, Lettuce, 

Cucumbers, Dressing. 

Wash nice, crisp lettuce leaves. Place over them ground 
nuts (pecan meats preferred) and finely cut fresh cucum¬ 
bers, and serve with salad dressing or olive oil. 





178 


UNCOOKED FOODS. 


CRESS AND CELERY SALAD. 

Take equal parts of water cress and tender celery 
stalks cut fine. Mix in a salad bowl and serve with Hygia 
dressing. 


CELERY AND BRAZIL NUT SALAD. 

Brazil Nuts, Celery Hearts, 

Hygia Dressing, 

Cut in very thin slices pound large Brazil nuts. 
Prepare in the same manner four or five very crisp celery 
hearts. Mix and salt to taste. Dress this with a few 
white leaves of celery. Serve with or without dressing. 


MEXICAN SALAD. 

Tomatoes, Olives, 

Peppers, Dressing. 

Peel and slice four good-sized tomatoes. Seed and chop 
fine one small green pepper. Arrange these on lettuce 
leaves in a salad bowl. Stone and slice a dozen olives and 
mix them with the salad and serve with oil or dressing , 


STUFFED TOMATOES. 

Tomatoes, Green Peppers, 

Parsley, Lettuce, 

Onions, Cabbage, 

Cucumbers, Flaked Wheat. 

Remove the center from tomatoes, chop fine with a few 
sprigs of parsley, one small onion, one cucumber, a little 
green pepper, cabbage or celery, and add enough flaked 
wheat to thicken or make stiff; and stuff the tomato shells. 
Serve on a lettuce leaf with salad dressing. 





SALADS. 


179 


ASSORTED SALAD. 

Lettuce, Green Onions, 

Cucumbers, Parsley, 

Radishes, Chipped Beef. 

Wash clean two large heads of white lettuce, taking care 
to not break the leaves; peel and slice thinly two cu¬ 
cumbers of medium size. Put this in a bowl with teaspoon¬ 
ful of salt and a few lumps of ice for an hour before 
using. Peel and slice a few large-sized radishes. Decorate 
this with very small radishes. Leave in ice water until 
ready to use. Slice one small green onion, a little parsley 
chopped fine, and a few strips of chipped beef cut very 
fine. Arrange these nicely upon a lettuce leaf and serve 
with dressing. 


ENDIVE WITH WINTER SALAD. 

Water Cress, Celery, 

I Beet, Endive, 

Hygia Dressing. 

A wholesome dish of salad may be made in winter by 
the aid of this plant. Only a little cress, celery and a small 
beet chopped fine makes a delicious salad served on the 
crisp blanched leaves of the endive. Serve with Hygia 
dressing. 


ARTICHOKE SALAD. 

Lettuce, Artichokes, 

Hygia Dressing. 

Wash thoroughly and quarter some very young arti¬ 
chokes. Serve on a lettuce leaf with Hygia dressing 
or olive oil. 




i8o UNCOOKED FOODS. 

STVbtED PEPPERS. 

Green Peppers, 
Tomatoes, 

Lettuce, 

Salad Dressing. 

Take a little celery, cabbage, onions, a few green pepper 
seeds, a little fresh tomato, chopped fine, salt to taste. 
Stuff the peppers with this and serve on red cabbage leaves 
or lettuce, with salad dressing. 


Cabbage, 

Celery, 

Onions, 


TOMATO AND CUCUMBER SALAD. 
Tomatoes, Onions, 

Cucumbers, Dressing. 

Slice tomatoes, cucumbers, and onions, serve on lettuce 
leaf with dressing. 


TOMATO SALAD. 

Tomatoes, Lettuce, 

Oil or Dressing. 

Take small tomatoes, skin and serve whole on lettuce 
leaf, or a few slices of cucumbers laid around the to¬ 
mato are very ornamental. 


CELERY AND RADISH SALAD. 

Celery, Radishes, 

Dressing. 

Cut crisp, well blanched celery into half-inch lengths, 
and heap it in a salad bowl. Border it with small tuliped 
radishes and white celery leaves. Serve with dressing. 





SALADS. 


i8i 


DANDELION SALAD. 

I pint of Dandelion, i pint of Water Cress, 

3 Green Onions, Salt, 

Oil or Dressing. 

Dandelion makes a very wholesome and refreshing 
spring tonic. After it is carefully washed, place dandelion, 
water cresses and the onions sliced in a salad bowl, salt 
and serve with oil or dressing. 


STUFFED CUCUMBERS. 

Cucumbers, Lettuce, 

Cream Cheese, Tomato, 

Dressing. 

Cut an eighth or quarter from the cucumber, scoop out 
the inside, and cut this and tomato in small bits and mix 
the two with salad dressing. Return to the shell and put 
each cucumber on a plate, by itself, on lettuce leaf. Small 
round balls of cream cheese make a nice decoration and add 
a nice flavor to this. 


TOMATO AND WATER CRESS SALAD. 

Tomatoes, Water Cress, 

Salad Dressing. 

Take equal parts of peeled, sliced tomatoes, and water 
cress (after it has been thoroughly washed), put each in a 
separate bowl with the salad dressing. Let it stand five 
minutes, then mix well together and serve. 




i 82 


UNCOOKED FOODS. 


CELERY SALAD. 

Celery, Sweet Apples, 

Pecan Meats, Oil or Dressing. 

Cut the tender white stalks of celery in small bits. Add 
the apple chopped fine, and a few pecan meats on top. 
Serve on lettuce leaf with oil or dressing. 


ANCHOVY SALAD. 

Anchovies, Lettuce, 

Onions, Cabbage, 

Tomatoes, Parsley, 

Hygia Salad Dressing. 

Soak for 20 or 30 minutes, wash and clean three or four 
anchovies, remove bones, fins, heads and tails. Cover bot¬ 
tom of platter with tender lettuce leaves. 

Cut in small bits two fresh tomatoes, three or four young 
onions, a little cabbage and parsley. Mound this on plat¬ 
ter, pouring over it some Hygia dressing. Cover mound 
with anchovies. Then garnish with quartered lemon and 
serve. Herring can be used instead of anchovies. See 
recipe for “Hygia Salad Dressing.” 

This is intended to be served at the beginning of the 
meal as the first course. 


SMOKED HERRING SALAD. 

Lettuce, Tomatoes, 

Herring, Dressing. 

Put the crisp leaves of a head of lettuce in a salad bowl. 
Soak two smoked herrings until tender. Remove skin 
and bones, chop fine and mix with the lettuce. Pour over 
this a salad dressing and garnish with quartered tomatoes. 




FRUIT AND FRUIT DISHES. 


Fruits are the bouquet of all edible things. 
They are to the table what color is to the land¬ 
scape. Aside from their nutritive value, they 
satisfy the vision, they appeal to all who love the 
beautiful, they seem to invite us to bite them. 

One of the most beautiful things in the world 
is a pyramid of ripe and luscious fruits. 

SNOWFRUIT. 

Apples, Sugar, 

Cocoanut, ' Whipped Cream. 

Slice apples, peaches or pears, and scatter between the 
layers fresh-grated cocoanut and sugar. Berries of any 
kind may be used instead of larger fruit. Frost the top 
lightly with cocoanut and sugar. Eat with or without 
whipped cream. 


CRUSHED STRAWBERRIEES. 

Where strawberries are small or inferior in appearance 
they may be crushed, sweetened and mixed with the 
beaten whites of two or three eggs. Berries and eggs 
should first be thoroughly chilled on ice, then served as 
soon as mixed. 



1 84 


UNCOOKED FOODS. 


STRAWBERRIES AND ORANGES. 

Cover a quart of ripe strawberries with powdered sugar. 
Pour over them half a teacupful of orange juice and serve 
at once. This is very delicious. 


STRAWBERRIES AND WHIPPED CREAM. 

Select nice, ripe, sweet berries, wash thoroughly, then 
cap and put first a layer of berries, then powdered sugar, 
until the dish is filled, and cover with whipped cream; 
beaten together with the whites of two eggs and a spoonful 
of powdered sugar. 


PEARS AND CREAM. 

Take ripe, mellow pears. Peel and slice them, and 
sprinkle lightly with powdered sugar. Just before serving 
add a spoonful of whipped cream to each dish. 


PEACH AND APPLE MUXIT. 

(Mellow Apples, Ripe Peaches, Ground Nuts.) 

Slice very thinly mellow apples. Put in a salad bowl. 
Crush half as many very ripe peaches which mix with 
whipped cream. Cover apples with this and serve. A few 
ground nuts can be added with marked improvement in 
nutritive value. 


FRUIT MEDLEY. 

Cut a hole in the stem end of an orange large enough 
to admit a spoon, and after the inside is taken out fill the 
orange with small bits of pineapple, bananas, oranges, ap- 






FRUIT AND FRUIT DISHES. 185 


pies, raisins, but before serving, grape or fruit juice of any 
kind poured over it will improve it. Sugar may be added 
if desired. 


FRUIT DESSERT. 

Oranges, Cocoanut, 

Whipped Cream. 

Cut sweet oranges in small pieces, grate the cocoanut; 
put a layer of each until the dish is well filled, and cover 
with whipped cream. 


AMBROSIA. 


Oranges, 

Bananas, 

Cocoanut, 

Pineapple, 


Malaga Grapes, 
Cocoanut, 

Dates, 

Nuts. 


Slice bananas and cut in small pieces the other fruits, 
removing the seeds from grapes. Put a layer of each until 
the dish is filled. Then cover the top well with grated 
cocoanut, and a few nut meats. 


BANANAS AND CREAM. 

There is nothing more nutritious and delicious than a 
very ripe banana sliced with dates and nuts and served 
with thick cream. 


FIG BUTTER. 

Select nice fresh figs and grind them. This makes a de¬ 
licious butter. Served with unfired wafers and cream 
cheese is very delicious. 






i86 


UNCOOKED FOODS. 


DATE AND NUT BUTTER. 

Dates and nuts ground together make a very delicious 
butter or paste. 


SNOW PUDDING. 

Jelly Powder, 6 Eggs, 

Cream. 

Prepare one package of jelly powder. Then take the* 
whites of six eggs stiffly beaten, and thoroughly beat into 
the jelly when partly cool. Set on ice until ready to serve. 
Serve with thick cream. 


GRAPE TRIFLE. 

Grapes, Vanilla, 

Sugar, Cream. 

Put through a sieve two pounds ripe grapes; add sugar 
to taste. Put into a glass dish and cover with whipped 
cream flavored with vanilla. Serve very cold. 


ALMOND CUSTARD. 

5^ box Jelly Powder, 4 tablespoons Sugar, 

1 pint Rich Milk, i tablespoon Bitter Almond, 

2 Eggs, I cup Whipped Cream. 

Prepare jelly powder. Then dissolve in one pint of 

warm, rich milk. Add two well-beaten eggs, one table¬ 
spoon of sugar and one tablespoon extract of bitter almond; 
to this add one cup of whipped cream, and beat lightly. 
Pour into a deep glass dish, and when set place a few 
blanched almonds or pecans over the top and serve. 





FRUIT AND FRUIT DISHES. 187 


FRUIT AND NUT MEDLEY. 

Bananas, Oranges, 

Pineapples, Dates, 

Pecans. 

Slice bananas, cut oranges and pineapple in small pieces. 
Take the stones out of dates and put a layer of each until 
the dish is filled, and a few nut meats on top. This makes 
a very pretty and delicious dish. 


LEMON TRIFLE. 

Lemons, Grape Juice, 

Sugar, Cream, 

N utmeg. 

Two lemons, juice of both and grated rind of one, a 
scant cup of sugar, i cup grape juice, i pint of cream, 
whipped stiff and sweetened, a little nutmeg. Strain the 
lemon before adding the grape juice and nutmeg. Whip 
gradually into the whipped cream. Serve in glasses. Soon 
after it is made it should be eaten. 


A SIMPLE DESSERT. 

Eggs, Peaches, 

Sugar, Dates, 

Cream. 

Beat the whites of six eggs into a very stiff froth, then 
add gradually 6 tablespoonfuls powdered sugar, beating at 
least 15 minutes. Then beat in one heaping tablespoonful 
of fresh peaches (mashed) and as many seedless raisins 
or dates cut fine. Serve with thick cream. 




i88 


UNCOOKED FOODS. 


FRUIT AND NUT CUSTARD. 

1 pint Milk, 2 oz. Sugrar, 

2 02. Grape Juice, Protoid nuts and Raisins, 

Dessertspoonful Liquid Rennet. 

Add grape juice, rennet and sugar to the milk, luke¬ 
warm. Put nuts and raisins in custard cups. Pour the 
milk and combination over it. Allow to cool. Serve with 
whipped cream. 


APPLE FROST. 

I Cup of Cream, i Lemon, 

5 Eggs, 4 Apples (grated), 

Jelly Powder. 

Beat cream stiff, sweeten to taste. The whites of eggs 
beaten lightly, to which add the juice of lemon, whip 
slowly into this the cream. Have prepared three table¬ 
spoonfuls of jelly powder and when nearly cooled mix all 
together, beating thoroughly. 


APPLE SNOW. 

Peel and grate six nice apples, not too tart, and add the 
well-whipped whites of three eggs; sweeten to taste. Beat 
well until it is thoroughly mixed. Flavor with vanilla and 
serve with sweet cream. Tahlman sweet apples preferred. 


APPLES WITH OLIVE OIL. 

Peel a ripe apple, cut in eighths or sixteenths, place in 
a sauce dish and pour over it a few spoonfuls of olive oil. 
This, eaten with nuts, makes a delicious breakfast. 





FRUIT AND FRUIT DISHES. 189 


APPLES. 

The acid of apples is among the most healthful of sub¬ 
stances taken into the human stomach. It rouses the 
action of the liver when torpid, and thus enables it to 
eliminate and throw off the germs of bilious disorders 
and those of other diseases arising from slow blood 
poison. They must also be classed as among the most 
important and valuable of the vegetable growths, especially 
for that class who work with the brain. 


ORANGES ICED. 

These make a very ornamental dish, and can be used 
for decorations. About eight fine sweet oranges should 
be peeled and quartered, and a soft icing made of two 
pounds of powdered sugar and the white of ten eggs. 
Each section should be thoroughly dipped until covered 
with icing, and then strung on a thread and suspended in 
the oven or sunshine to dry. Care should be taken not to 
have enough heat to brown them, and if not thoroughly 
covered they should be redipped. This is a very delicious 
and novel dish. 


RASPBERRIES ICED. 

Beat the white of one egg and stir in with it two table¬ 
spoonfuls of cold water. Immerse in this the raspberries 
one by one; drain and roll them in finely powdered and 
sifted sugar. Lay them on paper to dry, and arrange them 
with other fruits in a dessert dish. Time to dry, six 
or eight hours. 




190 


UNCOOKED FOODS. 


CURRANTS (No. i.) 

Mash a large cupful of ripe currants, squeeze through 
a cloth strainer, sweeten the expressed juice, and pour over 
a dish of whole currants. Serve very cold. 


CURRANTS (No. 2.) 

Select large bunches of ripe currants, dip in frothed 
white of egg, roll in powdered sugar and serve on the 
stem. This makes a beautiful table decoration. 


PINEAPPLE. 

(To Cut for Serving.) 

Pare a pineapple so that the fruit shall be wasted as 
little as possible, and in order to do this notch it, in and 
out, and carefully remove all the specks and eyes. Pick the 
fruit from the core with a silver fork in pieces as large as a 
bean or shred it on a slaw cutter. Place in a dish and set 
on ice until wanted. 


PINEAPPLE. 

(Served Whole.) 

Where the pineapple is very fine and ripe it may be 
brought to the table whole. It is a pretty dish, and can 
be served by digging out the eyes with a cheese scoop or 
pointed spoon. The sections will be found to run clear 
to the center and will split as easily as those of an orange. 
Pineapple thus served should be eaten by holding it in the 
hand. 





FRUIT AND FRUIT DISHES. 


191 


ORANGE BASKETS. 

Cut as many oranges as will be required, leaving the 
^peel whole for the baskets, and a strip half an inch wide 
for the handles. Remove the pulp and juice and use the 
juice in making orange jelly. When ready to serve put a 
spoonful of whipped cream over the jelly in each basket. 
Serve in a box lined with orange or laurel leaves. 


GRAPE FRUIT. 

This fruit possesses great medicinal property, and is 
gaining in popularity every year. 

To prepare for the table, they should be cut in half, 
removing the hard pith and the seeds in the center. Fill 
'the cavity and sprinkle the surface with powdered sugar, 
pouring over each half a tablespoonful of grape juice. This 
should be allowed to stand an hour before using. 

The abundant acid and slightly bitter flavor of this fruit 
serves to quench thirst, and it is regarded by many as a 
sovereign remedy for biliousness. It is undoubtedly one 
of the best liver tonics in the fruit kingdom; better results 
will be obtained by not diluting it with sugar. 


THE GUAVA. 

This tropical or semi-tropical shrub yields an important 
dessert fruit. It is, however, known to the inhabitants 
of the cooler zones only through guava jelly—a rich, 
conserve imported from the West Indies. The guava is 
cultivated in Florida, but the manufacture of guava is 
chiefly confined to the West Indies. 




192 


UNCOOKED FOODS. 


TO KEEP LEMONS. 

Lemons may be kept for a time by running a string 
through the nibs and hanging in a dry place. 


MELONS. 

Of all the fruits that grow in the balmy clime of the 
South there is none so much appreciated as the water¬ 
melon, While the watermelon contains over 90 per cent, 
water, it also contains 10 per cent of carbohydrates, and 
' other valuable food properties. 

We have given no recipes for the preparation of this, 
for the very obvious reason that it needs none. 

Those who have consumed the watermelon only in 
diningrooms and fashionable cafes know but little about 
the enjoyment there is in disposing of this article in the 
good old Southern way. They should see two Southern 
cornfield “niggers” on a hot summer’s day, making for 
the shade of a mulberry tree, laden with two large 
“millions” each, and watch them go after the luscious con¬ 
tents of this fruit without knife, fork, or spoon. This 
scene might whet up the imagination of the sesthetic cityite 
until he perh^ips could gain some information as to how 
to eat and form some vague estimate of the pleasure of 
consuming a melon as the Asiatics did a thousand or two 
years ago. 

The watermelon, cantaloupe and muskmelon compose a 
triad of the best fruits known. 

Their virtue consists largely in the fact that they con¬ 
tain large quantities of pure non-acid distilled water and 
much fruit sugar, which stimulates the activity of all the 
digestive organs. 



EVAPORATED FRUITS. 


The process of evaporation is merely the tak¬ 
ing from fruits enough water to keep them from 
decay. Therefore, in preparing them for the 
table, all that is necessary is to restore to them 
the water. This can be done by soaking them in 
pure, spring water, preferably water that has 
been distilled. This will give the nearest ap¬ 
proach to ripe fresh fruit that can be secured out 
of season. Cooking totally destroys and takes 
from fruit its life and freshness. 

PRUNES. 

Take a quantity sufficient for two or three days, wash 
thoroughly, put in a deep vessel or pitcher, adding just 
enough lukewarm water to cover. Let them stand over 
night. They will be found thoroughly softened. The 
peeling can be easily removed. Then serve with thick 
cream. This will be found to be a delicious and health¬ 
ful breakfast dish. The juice or syrup should not be 
poured off; the unused portion can be left in the vessel 
from 48 to 60 hours without injuring, if kept in a cool 


194 


UNCOOKED FOODS. 


place. The large fancy variety, running from twenty to 
thirty per pound, are much better for preparing in this 
manner. 


PEACHES AND APRICOTS. 

Take quantity desired. Place in deep vessel. Lay upon 
them a light weight, and add a small quantity of water, 
not quite enough to cover. Let stand six or eight hours. 
Then remove fruit to another vessel. Take a few pieces 
of same, remove the peeling and reduce to a pulp. Add 
this to water in which fruit was soaked. Pour this over 
the soaked fruit and serve. 

Recipe No. 2.—Prepare same as recipe No. i, only mix 
a few seeded raisins with the fruit. This will furnish a 
delicious sweetening without the use of cane sugar, which 
is not recommended to use with acid fruits. 

The method employed in the foregoing recipes can be 
applied to all evaporated fruits. 


EVAPORATED APPLES WITH RAISINS. 

Take the quantity of dried or evaporated apples desired, 
and about half as many seeded raisins as apples. Wash 
apples thoroughly, mix raisins with apples* in a deep vessel, 
and hardly cover with warm water. Let stand over night, 
when they will be ready to serve. 


NUT-FIG MARMALADE. 

Cover a small platter with ground figs, one-quarter inch 
thick. Cover this with a layer of blanched, sliced Brazil 
nuts, about one-eighth inch thick, then a layer of seeded 





EVAPORATED FRUITS. 


195 


dates. Over this place a layer of pecan meats, then another 
layer of ground figs, and cover this with sliced Brazil 
nuts. Press firmly together and slice with sharp knife. 
This is very delicious served plain with whipped cream. 


STUFFED PRUNES. 

Soak prunes until soft. Remove pits and stuff with 
nut-meats. 


STUFFED DATES. 

Select whole, firm dates, wash and remove stone and 
fill cavities with any kind of nuts desired or with cream 
cheese. Pack firmly and allow to dry before using. 


PRUNE DESSERT. 

Soak the prunes seven to eight hours, remove pits and 
chop fine; cover bottom of pudding dish with prunes, over 
this a layer of ground nuts, alternate layers until dish is 
nearly filled. Cover with the beaten whites of the eggs, 
a little lemon juice and powdered sugar beaten very stiff; 
dot with pecan nuts and serve. 








* 







CHEESE AND JUNKET, 


JUNKET. 

Into a quart of milk stir two tablespoonfuls of powdered 
sugar, a teasponful of liquid rennet. In a warm room the 
milk will soon become “set” like a custard, when it must 
be put on the ice until needed. Serve with sugar and 
cream from the same bowl in which it was formed. Any 
kind of fresh fruit may be added to the junket before 
it has entirely congealed and a portion of fruit given with 
each service. 


CLABBER 

Is nothing more than milk which has soured and 
turned or thickened until it is of the consistency of baked 
custard; It should then be set on ice, or in a cool place 
and not sent to the table until ready to use. Some indi¬ 
viduals prefer this as a relish just as it is, but most people 
use sugar, cream and grated nutmeg. The milk may be 
put in a glass bowl before it turns. As a diet, however, 
better results will be obtained by using it without sweet¬ 
ening or flavoring. 


CREAM CHEESE. 

Take thick cream and tie it in a wet cloth. Stir a 
teaspoonful of salt into every pint of cream. Hang it in a 




198 


UNCOOKED FOODS. 


cool airy place for three or four days to drain. Then 
turn it into a clean cloth, which must be put into a 
mold and under a weight for about twenty-four hours 
longer, when it will be fit for use. 


CREAM CHEESE AND NUTS. 

Cover a layer of cream cheese with dates sliced thin, 
and on that, a layer of pecan nuts or sliced Brazil nuts, 
taking care that the nuts form the top layer. Serve very 
cold. 



CAKE, PUDDINGS AND PIES. 


FIG AND NUT CAKE. 

Figs, 

Nuts, 

Dates, 

Cocoanut. 

Make a layer each of ground figs, grated protoid nuts, 
dates cut in halves with stones removed, and grated cocoa- 
nut. Continue building these layers until the cake is of 
the thickness desired, finishing with the cocoanut; decorate 
with crystallized cherries and nut meats. 


SWEET POTATO PUDDING. 

Sweet Potatoes, Eggs, 

Cream, Nutmeg, 

Sugar, Gelatine, 

Milk. 

Grate potatoes on a large grater and then drain on a 
sieve. To six heaping teaspoonfuls of potato add two 
of cream, two of sugar, yolk and beaten white of one egg, 
nutmeg or vanilla extract. Prepare heaping teaspoonful 
of jelly powder. Add to mixture and set in cold place. 
Turn out of mold and serve with cream. 



200 


UNCOOKED FOODS. 


CHERRY PIE. 

Flaked Wheat, Cherries, 

Milk, Whipped Cream. 

Take enough flaked wheat to make the crust. Add a 
little salt. Put in just enough milk to moisten thoroughly. 
Let stand two or three hours. Butter the tin to prevent 
sticking,, spread the wheat over the pan, the same as pie 
dough. Then set in a warm place—probably on the shelf 
over the stove—until thoroughly dry. Take out cherry 
pits, add sugar, spread the cherries over the crust, then 
(for meringue) a layer of whipped cream. If made prop¬ 
erly it makes a delicious pie. In the winter evaporated 
cherries may be used if they are soaked over night in just 
enough water to cover. 


PEACH PIE. 

Flaked Wheat, Eggs, 

Peaches, Whipped Cream. 

Make crust same as cherry pie. Either fresh or evapo¬ 
rated peaches can be used. Put the fruit through a 
colander, add sugar to taste, mix well, spread on crust, 
then spread a meringue made of the whites of two eggs 
and a little sugar beaten very stiff. Pies made of sweet 
fruit should have meringue made of whipped cream. 


PRUNE PIE. 

Flaked Wheat, Sugar, 

Prunes, 2 Eggs. 

Make crust same as cherry pie. Soak prunes until very 
soft. Drain off all water. Take out pits, mash through 
a colander, add a little sugar. Spread on the shell, cover 
with meringue, made of the whites of two eggs and a 
little sugar beaten quite stiff or with whipped cream. 




JELLIES. 


Owing to the fact that there are so many 
gelatine and jelly preparations on the market 
that are inferior, adulterated and harmful as 
food, it becomes necessary, for the guidance of 
our readers, to indicate some particular kind 
that investigation has proven to be pure and 
wholesome. We therefore, on account of its 
purity and simplicity in preparation, recommend 
and refer in the following recipes to a jelly 
powder known as “Bro-man-gel-on.” In the 
recipes it will be known as jelly powder. 

STRAWBERRY SPONGE. 

Bro-man-gel-on, Eggs, 

Berries. 

Dissolve one box Bro-man-gel-on Jelly Powder (lemon 
flavor) in one pint of hot water. Set aside to cool. When 
it begins to harden, whip the whites of three eggs stiff, 
and beat into jelly, a little at a time, until you have a 
smooth sponge. Then stir in half a pint of fresh, firm 
berries; turn all into a mold and set on the ice for a 
couple of hours. Serve with thick cream. 


202 


UNCOOKED FOODS. 


STRAWBERRIES IN JELLY. 

Jelly Powder (i box), Berries pint), 
Whipped Cream. 

Dissolve one package of jelly powder (lemon flavor) 
in one pint of hot water. Set aside to cool. When it 
begins to form, arrange the berries in regular order in the 
bottom of a mold. Wet with water. Pour the jelly in 
upon them and set all on ice until jelly is cold and hard. 
Turn out on platter and decorate with whipped cream. 


STRAWBERRY JELLY. 

Berries, Sugar, 

Jelly Powder, Whipped Cream. 

Wash and cap one pint of ripe, sweet berries, add one- 
half cup sugar, and let stand an hour. Dissolve one 
package of jelly powder in one pint of hot water, and when 
it begins to thicken add the sweetened strawberries. Pour 
this in cake pan with tube and set on ice until firm. Then 
turn out on platter and serve with whipped cream. It 
makes a pretty dish to fill the cavity with cream. 


STRAWBERRY ICE CREAM. 

Jelly Powder, Berries, 

Sugar, Cream. 

Prepare one package of strawberry jelly powder. Add 
to this one-half cup of sugar. When it begins to thicken, 
place in a freezer, and when partly frozen add one pint 
of thick cream and freeze like any other ice cream. The 
individual dishes may be decorated with fresh ripe berries, 
or slices of very ripe bananas. 




JELLIES. 


203 


STRAWBERRY FOAM. 

Berries, Jelly Powder, 

Sugar, Lemon, 

Whipped Cream. 

Sprinkle one-third pint of capped strawberries with 
sugar and set them aside in this for an hour, when the 
juice will be found to run freely. Press the berries 
through a sieve and extract all the juice. Have ready one 
box of jelly powder dissolved in hot water, and when cool, 
stir in the strawberry juice and the juice of one lemon; 
when it begins to thicken beat into a half pint of whipped 
cream. Set on the ice until thoroughly chilled. 


PEACH JELLY. 

Peaches, Jelly Powder, 

Cream. 

Place in glass dish halves of very ripe peaches. Dissolve 
one package of Bro-man-gel-on in hot water; set aside, 
and when it begins to thicken pour over the peaches. Put 
in a cool place. Serve with plain or whipped cream. 


ORANGE CUPS. 

Oranges, Bro-man-gel-on, 

Nuts, Whipped Cream. 

Dissolve one package of jelly powder in one-half pint 
hot water. Whv_n thoroughly dissolved add one-half pint 
of orange juice, and when beginning to thicken add one- 
half pint of English walnuts or pecans. Pour in small 
after-dinner coffee cups and set away to harden. Have 




204 


Uncooked foods. 


ready cups made of oranges by quartering the peel and 
scooping out the centre. When ready to serve, take jelly 
from molds, turn into orange cups, and serve with whipped 
cream. _ 


APPLE SNOW. 

Jelly Powder, Eggs, 

Apples, Sugar. 

One grated sweet apple, white of one egg beaten stiff, 
and sugar to taste. Beat all until quite firm and fill glasses. 


JELLY FOR SNOW. 

Dissolve one package of jelly powder. When cool pour 
in wine glasses filling them three-quarters full. When 
hard, fill glasses with snow. 


GRAPE JELLY. 

Bro-man-gel-on, Grapes, 

Whipped Cream. 

Dissolve one package of jelly powder. When cool add 
one-half pint of sweetened whipped cream and one-quarter 
pound of Malaga grapes (seeded). Beat slowly until this 
begins to stiffen. Place in a mold until hard. Serve with 
thick cream. _ 

ICE CREAM WITH JELLY. 

Ice Cream, Fruit, 

Jelly Powder, Ice and Salt. 

Take one quart of plain ice cream. Then fill a round 
vessel or mold, holding about one quart, with cream, leav- 






JELLIES. 


205 


ing a hole in the centre. Have prepared one package of 
jelly powder, flavor with any fruit desired, and fill the 
centre of ice cream. Place cover on mold, pack in ice and 
salt. When ready to serve dip the mold in warm water, 
when the contents can be easily removed. 


DATE JELLY. 

Jelly Powder, Stuffed Dates, 

Whipped Cream. 

Prepare one package of raspberry and one package of 
orange jelly powder in separate vessels. Pour half the 
raspberry into mold. When this hardens cover top with 
stuffed dates. Pour over this half of the orange mixture. 
After it has begun to harden cover the top with stuffed 
dates. Alternate the layers until all the jelly has been 
used. Place on ice and serve with whipped cream. 


RUSSIAN JELLIES. 

Jelly Powder, Fruits, 

Cream. 

These are made of two varieties of jellies by using a 
double mold. The outside jelly is usually transparent. 
Make the outside jelly shell by placing the smaller mold 
in the large one, and filling up the space with a clear jelly. 
Then take out the small mold and fill the centre space with 
a colored jelly or a mixture of fruits and cream. There 
are so many ways of molding and coloring these jellies 
that they can be made a beautiful decoration. 




2o6 


UNCOOKED FOODS. 


FRUIT JELLY. 

Jelly Powder, Bananas, 

Thick Cream. 

Dissolve one package of jelly powder in hot water. 
When thoroughly dissolved, add a few bananas or any 
kind of sweet fruits. Set on ice to mold. Then serve 
with thick cream. 


ORANGE AND BANANA JELLY. 

Jelly Powder, Bananas, 

Oranges, Sugar, 

Cream. 

Slice three bananas lengthwise. Slice three oranges. 
Dissolve one package of jelly powder in hot water, then 
add the juice of one lemon and sweeten to taste. Place 
a layer of bananas, then a layer of oranges, a little sugar, 
until the dish is filled. When the gelatine has slightly 
cooled, pour it over the fruit. Set on ice until firm, and 
serve with cream. 


BANANA CREAM. 

Jelly Powder, Cream, 

Bananas, Sugar, 

Nuts. 

Peel four very ripe bananas, rub through a colander. 
Add to this one cup sweet cream beaten to a stiff froth 
and four teaspoonfuls of sugar. Have ready one package 
of jelly powder dissolved, and when a little cool, add it 
to fruit, cream and sugar. Pour in mold to harden and 
serve with whipped cream. A few nut meats placed on 
the top will very much beautify this dish. 




JELLIES. 


207 


PRUNE JELLY. 

Prunes, Almonds, 

Bro-man-gel-on, Whipped Cream. 

Soak eight large prunes over night in warm water. Re¬ 
move stones and place a salted almond in each prune. 
Cover the bottom of the mold with the prunes, and pour 
over that the prepared jelly powder. Instead of using one 
pint of hot water to dissolve the powder, warm one pint 
of the water the prunes were soaked in for that purpose. 
Serve with whipped cream. 


GRAPE JELLY. 

Jelly Powder, Lemon, 

Grape Juice, Sugar, 

Whipped Cream. 

Dissolve one package of lemon jelly powder in one cup 
of warm water. When cool add one cup of grape juice 
and the juice of one lemon, sweeten to taste. Pour in 
mold and set on ice. When firm, serve with whipped 
cream. Any fruit juice desired can be used. 


WATERMELON JELLY. 

Melon, Raisins, 

Jelly Powder, Almonds. 

Take a cold melon from the ice. Scoop out the centre. 
Make enough lemon jelly to fill the cavity. Seeded raisins 
can be placed in jelly for seeds. Another pretty way is to 
remove part of the centre after the lemon jelly has hard¬ 
ened and have enough strawberry jelly to fill in the centre, 
making it look like the red meat of the melon, and place 
salted almonds or pignolias for the seeds, serving in the 
melon rind. 




208 


UNCOOKED FOODS. 


SNOW JELLY. 

Bro-man-gel-on, Cocoanut, 

Sugar, Cream. 

Dissolve one package of strawberry jelly powder in a 
pint of hot water. Fill molds and allow to cool. When 
hard turn on platter, cover with grated cocoanut, sifting 
powdered sugar over the top. Serve with thick cream. 


GRAPE FRAPPE. 

Jelly Powder, Three Eggs, 

Grape Juice, Whipped Cream. 

Dissolve one package of lemon jelly powder in one- 
half pint hot water, and when dissolved add one-half pint 
of grape juice, and mix well. Allow to cool. Beat the 
whites of three eggs to a stiff froth, and when the jelly 
begins to thicken, add gradually to the beaten whites, beat¬ 
ing continually. When it is hard enough to keep its shape 
put in a mold and set on ice again. Serve with whipped 
cream. 



MOUSSES, SAUCES AND WHIPS. 


GOOSEBERRY SAUCE. 

Select large, ripe gooseberries, cut off blooms and stems, 
sprinkle with sugar and serve with cream. 


DATE SAUCE. 

Apples, Dates, 

Whipped Cream. 

Grate four firm tart apples. Take an equal quantity of 
dates, remove the stones and mash thoroughly. Then add 
grated apples with a silver fork, mix thoroughly, and serve 
with whipped cream. 


BLACKBERRY SAUCE. 

Select nice, ripe berries; wash thoroughly, mash with 
a potato masher, sweeten to taste, and serve with a spoon¬ 
ful of whipped cream. 


HUCKLEBERRY SAUCE. 

Select and wash nice, ripe huckleberries and serve with 
cream. 





210 


UNCOOKED FOODS. 


STRAWBERRY SAUCE (No. i.) 

Butter, Sugar, 

Strawberries. 

Beat two ounces of butter to a cream, adding gradually 
four ounces or a half cup of powdered sugar. Then add 
twelve strawberries one at a time, mashing and beating 
until the whole is perfectly light. If it has a separated and 
curdled appearance add a little more sugar and let stand 
in a cold place until wanted. 


STRAWBERRY SAUCE (No. 2.) 

To one pint of sweet berries mashed up to a pulp, take 
the stiffly beaten whites of two eggs, mix thoroughly, 
sweeten to taste, and serve. 


CRANBERRY SAUCE. 


Clean well and grind very ripe cranberries, adding sugar 
to taste. 


AS DESSERT. 


Add to the above sauce, the well-beaten whites of eggs. 
Mix a part in, and the remainder over the top and serve. 


FRUIT WHIP. 

Whites of Eggs, Cream. 

Mash and sweeten to taste, either strawberries, rasp¬ 
berries, nectarines or peaches. Wash the fruit, and to 
every quart add the whites of four eggs well beaten. Set 
on ice and serve with or without cream. 





MOUSSES, SAUCES AND WHIPS. 211 


PRUNE WHIP. 

Prunes, Eggs, 

Cream. 

Soak one pound of prunes until very soft, take out of 
water, remove pits, mash through colander, then beat the 
white of one egg very stiff and whip into the prune pulp. 
Serve with thick cream or whipped cream. This is enough 
for six or eight dishes. 


ORANGE WHIP. 

Eggs, Jelly Powder, 

Oranges. 

Beat the whites of two or three eggs to a froth. Dis¬ 
solve one-half box of gelatine or jelly powder, one-half 
pound of sugar, and the juice of six or eight oranges 
together and allow the mixture to jelly slightly. Then add 
the eggs, which should be stiff enough to stand alone. 
Mix all thoroughly together, put into molds, and set on 
ice. 


STRAWBERRY MOUSSE. 

Strawberries, Whipped Cream, 

Jelly Powder, Sugar. 

Mash together one quart of nice ripe berries and one 
pint of granulated sugar. Let this stand two hours. 
Meanwhile soak half package of jelly powder in one-and- 
a-half cupfuls of hot water. Rub the crushed berries 
through a coarse sieve. Add to this the jelly when partly 
cool. Stand the basin containing this mixture in a pan 
of ice water and stir until the contents begin to thicken. 
Then add three quarts of whipped cream. Stir all until 




212 


UNCOOKED FOODS. 


well blended. Pour this mixture into the freezer, put on 
a cover, using plenty of ice and salt around the freezer. 
It will require four hours to harden. 


RASPBERRY MOUSSE. 

Cream, Raspberry Juice, 

Sugar. 

One quart of rich cream, one gill of raspberry juice, one- 
half cup of powdered sugar. Sweeten the cream, mix the 
juice with it, and whip all until very light and frothy. 
Freeze as you would ordinary ice cream. 


MAPLE MOUSSE. 

Double Cream, Maple Syrup. 

After mixing one pint of double cream with one cupful 
of maple syrup, beat with a rotary egg-beater until the 
mixture is thick to the bottom of the bowl. Then turn 
into a chilled mold, filling it to overflow. Cover with a 
sheet of paraffin paper; pressing the cover of the mold into 
place over the paper. Chill for three or four hours by 
packing closely in equal measure of crushed ice and salt. 




CREAMS. 


FRUIT CREAM. 

Bro-man-gel-on, Fruit, 

Milk, Whipped Cream. 

Dissolve a package of jelly powder in warm milk. Then 
add (when nearly cold) pieces of sweet fruit. Set oh ice 
to mold, and serve with whipped cream. 


BAVARIAN CREAM. 

I Package Gelatine, i Cupful of Sugar, 

I Quart Ripe Berries, i Pint of Whipped Cream. 

Soak half a package of gelatine in a cupful of cold water 
two hours. Mash together the berries and sugar, and let 
them stand an hour. Then press through a fine sieve, 
ejecting the seeds. Pour half a cupful of hot water on the 
soaked gelatine, and when it is dissolved, add to it the 
strained berries. Stand the pan containing the mixture in 
a basin of ice water, and beat until it begins to thicken. 
Then stir in one pint of cream that has been whipped light 
and dry. Stir gently from the bottom into a mold and set 
away to harden. When serving, heap fresh berries or 
fruit in the centre of the mold, and serve whipped cream in 
a separate dish. 



214 


UNCOOKED FOODS. 


APPLE AND EGG CREAM. 

Grate one large mellow tart apple, add the well-beaten 
white of one egg. Serve with cream. 


BANANA CREAM (No. i.) 

Take five or six very ripe bananas, reduce to a fine pulp, 
add the juice of one lemon and a half cup of powdered 
sugar, beat thoroughly and serve. 


BANANA CREAM (No. 2.) 

Rub through a coarse sieve; add as much cream as 
fruit and a pinch of salt. To one pint of this mixture 
add two ounces of powdered sugar. Beat this with a whip 
until it is light and frothy. Serve in glasses and sprinkle 
blanched or powdered almonds over the top. In the centre 
of each place a candied cherry. Serve cold. 


BANANA CREAM (No. 3.) 

Mash to a pulp four good, ripe bananas, and add to the 
stiffly beaten whites of two eggs. Mix thoroughly, sweeten 
to taste. This should be used as soon as possible as the 
bananas turn dark very soon. 


APPLE, ALMOND CREAM. 

8 or 9 Sweet Apples, Teacup Seeded Raisins, 

54 pound Sweet Almonds, i Egg, 

A little Nutmeg, 54 cup Thick Cream. 

Peel and grate the apples, blanch and grind the almonds, 






CREAMS. 


215 


add a little nutmeg, one-half teacup chopped seeded raisins, 
and the white of one egg beaten stiff with one-half cup of 
thick cream. Mix all ingredients thoroughly and serve. 


NUT CREAM. 

Pecans, Sugar, 

Almonds, Jelly Powder, 

Cream, Whipped Cream. 

Take three ounces of pecans, one ounce of blanched 
sweet almonds, chop or pulverize. Then add one pint of 

cream and three or four tablespoonfuls of sugar and over 
this pour one-half package of jelly powder, which has been 
thoroughly dissolved in warm water. Put it upon the ice. 
When about to thicken, stir it until very smooth, then 
stir in lightly one pint of whipped cream, and put it into 
a mold. 


PEACH CREAM. 

Yi dozen Peaches (very ripe), i cup Sweet Cream, 

I Box Bro-man-gel-on, i pint Whipped Cream. 

Mash peaches through a colander, sweeten to taste. Have 
prepared a package of jelly powder and when cool add to 
this peaches and one teacup of sweet cream, stirring well. 
Set on ice, add one pint of whipped cream and stir as this 
is thickening. Then place in a mold. 


STRAWBERRY CREAM. 

2 quarts Berries, i pint Whipped Cream, 

I box Jelly Powder, Sugar. 

Select nice, very ripe strawberries, wash and mas! 






through a colander, sweeten to taste, prepare jelly powder 
with one-half pint hot water. When cold add the straw¬ 
berry juice and strain pan. Set on ice and stir until it 
thickens. Then add whipped cream and mix thoroughly. 
Pour in a mold, and set in a cool place to harden. Serve 
with whipped cream. 




ICE CREAM, ICES AND DRINKS. 


ICE CREAM. 

If one gallon is to be made use two quarts pure cream, 
one quart unskimmed milk, one quart crushed fruit, sweeten 
to taste. 

First pack freezer with ice and salt. Then pour into a 
gallon receptacle, the cream, milk and sugar, and stir until 
sugar is dissolved. Pour this into the freezer, adding the 
crushed fruit last so as to avoid curdling. 

To make good, pure ice cream only use rich milk and 
pure cream in about equal parts. Any fruit desired may 
be used. 


RASPBERRY ICE. 

4 cupfuls of Water, 2 cupfuls of Sugar, 

2 cupfuls of Raspberry Juice, 2 Lemons. 

Mix the juice of the raspberries and lemons with the 
sugar and let them stand for an hour. Strain through a 
wire sieve, add the water and freeze, same as ice cream. 


PEACH ICE. 

Peaches, Sugar, 

Whites of Eggs. 

Into one quart of very ripe peaches (mashed) stir in a 




2I8 


UNCOOKED FOODS. 


cupful of water, one pound of sugar, and the unbeaten 
whites of five eggs. Turn all into the freezer and grind 
until firm. Any ripe fruits desired can be used in the 
place of peaches. 


SORBETS. 

Sorbets are simply sherbets half frozen, and they are 
generally served in glasses after the second course of a 
dinner. They are frozen without beating and with very 
little stirring, and the result is a rough, icy substance. Any 
kind of fruit juice may be used for these, or several kinds 
mixed. 


STRAWBERRY ICE. 

3 pints Crushed Ripe Berries, i pint Picked Berries, 

I pound of Powdered Sugar, 3 pints of Water, 

(whole). 

Wash thoroughly and crush the berries with a silver 
fork and cover with one pound of powdered sugar. Let 
stand aside in a cool place for half an hour. Then add 
to the fruit three pints of water. Pass through a fine hair 
sieve or cloth, and just before freezing add a pint of 
picked berries. 


STRAWBERRY SHERBET. 

Sugar, Lemon Juice, 

Berry Juice, Whites of Eggs. 

To one pint of granulated sugar add one and one-half 
pints of warm water. To this add one and one-half pints 
strawberry juice or berries after they have been run 
through a coarse sieve add the juice of one large lemon. 





ICE CREAM, ICES AND DRINKS. 219 


(Freeze like ice cream.) Just before it becomes stiff, add 
the whites of two eggs lightly beaten. 


ICED CANTALOUPE. 

Divide a cantaloupe in half. Remove seeds. Place upon 
the ice until very cold. Chip off the ends so they will set 
level on plate. Fill with ice cream or ices of any kind. 
To make an ornamental dish, one or two cherries can be 
slightly pressed into the cream. 


We regard it as unnecessary to give recipes for 
the following drinks, as the method of making 
them is so universally known: 

Lemonade, Buttermilk, 

Grape-juice, Milk Shake, 

Cider, Egg-nog, etc. 

Very delightful and refreshing drinks can be 
made by crushing thoroughly any ripe fruit or 
berries, and straining the juice from the pulp, 
and adding water and sugar. 


NECTAR. 

3 Oranges, Crushed Ice*, 

3 Lemons, Sugar, 

I pint Water, A bit of Mint. 

Extract the juice of oranges and lemons, mix with watei 
and crushed ice, sugar and mint, stir well and serve. 





220 


UNCOOKED FOODS. 


ORANGEADE. 

Roll as many oranges as you desire to use, squeeze the 
juice, allowing eight to one pint of water. Use the juice 
of two lemons to eight oranges. Sweeten to taste. 


MEDLEY NECTAR. 

Crush one pound of berries. Add to them one quart of 
water, one lemon sliced and the juice of one orange. Let 
these ingredients stand in an earthen bowl for three or 
four hours. Then strain, squeezing all juice out of the 
fruit. Dissolve one pound of powdered sugar in it, strain 
again, and put on ice until ready to serve. 



MENUS. 


From the following menus given some idea 
can be formed as to the order in which ele¬ 
mentary meals should be served. The highest 
object to be attained in the preparation of a 
single meal or for an entire day or week is a per¬ 
fectly balanced bill of fare; that is, to serve such 
foods as will furnish to the body all the elements 
of nutrition in the right proportions. 

These menus are made up to meet the re¬ 
quirements of a normal body. When the 
digestive, secretive or excretive organs are 
abnormal or disordered, special selections and 
combinations of food are required to counter¬ 
act these conditions. 


j UNCOOKED FOODS. 

SUGGESTIONS FOR SEVEN DAYS’ MENUS. 


MONDAY. 

Breakfast. 

Apples. 

Protoid Nuts. Filberts. 

Turkish pulled figs with cream. 


Luncheon. 

Pecans. Olives. 

Vegetable salad with Hygeia dressing. 
Unfired crackers. Sweet butter. 

Evaporated peaches and raisins. 

Milk. 


Dinner. 

Oranges. 

Apples. 

Pecans. Protoid nuts. 

^ Ripe Olives. Lettuce. 

Flaked Oats, Dates and Cream. 
Unfired Crackers. Sweet Butter. 

Fruit Salad Egg-nog. 





MENUS 


*23 


TUESDAY. 

Breakfast. 

Apples. 

Pecans. Bananas and Cream. 

Unfired Wafers. Seeded Raisins. 

Milk. 


Luncheon. 

Apples. 

Chestnuts. Pecans. 

Celery Salad. Unfired Crackers. 

Date and Nut Butter. Dates. 

Persimmons with cream. 


Dinner. 

Sliced Pineapple. 

Pecans. Blanched Almonds. 

Ripe Olives. Celery. 

Unfired Wafers. Combination Nut Butter. 

Sliced Bananas, Dates and Cream. 

Egg-nog. 




224 


UNCOOKED FOODS. 


WEDNESDAY. 

Breakfast. 

Sliced Sweet Apples with Cream. 
Pecans. Protoid Nuts. 

Sliced Oranges. Dates. 

Egg-nog. 


Luncheon. 

Pears, 

Pecans. English Walnuts. 

Tomato Salad with Hygeia Dressing. 
Fruit Wafers. Cream Cheese. 

Turkish Figs with Cream. 

Dates. Milk. 


Dinner. 

Oysters on Half Shell. 

Unfired Crackers. Ripe Olives. 

Stuffed Peppers. Pecans. 

Chestnuts. Sun—cooked Corn. 

Ice Cream. Fig and Nut Cake. 




MENUS, 


225 


THURSDAY. 

Breakfast. 

Sliced Banana with Thick Cream. 
Pecans. Protoid Nuts. 

Dates. Egg-nog. 


Luncheon. 

Oranges. 

Pecans. Cold Slaw. 

Persian Prunes with Thick Cream. 
Unfired Crackers. Combination Cereal. 

Dates. Fig Butter. 

Protoid Nuts. Milk. 


Pecans. 

Cherry Pie. 
Brazil Nuts. 
Ripe Olives. 


Dinner. 

Tokay Grapes. 

Unfired Crackers. 
Sliced Cucumbers. 

Sweet Butter. 
Seeded Raisins. 
Milk. 




226 


UNCOOKED FOODS. 


FRIDAY. 

Breakfast. 

Sliced Pineapple. 

Pecans. Protoid Nuts. 

Evaporated Apples. Dates. 


Pecans. 

Luncheon. 

Apples. 

English Walnuts. 

Lettuce. 

Sweet Butter. 

Unfired Wafers. 

Dates. 


Fruit and Nut Medley. Milk. 


Protoid Nuts. 

Dinner. 

Oranges. 

Black Walnuts. 

Ripe Olives. 

Sliced Tomatoes. 


Unfired Wafers. Cream Cheese. 

Prune Whip with Whipped Cream. 


Milk. 


Figs. 




MENUS. 


227 


SATURDAY. 

Breakfast. 

Grapes. Apples or Pears. 

Nuts. Dates. Milk. 


Luncheon. 

Red Banana (very ripe) with Thick Cream 
Pecans. Brazil Nuts. 

Seeded Raisins. Dates. 

Whipped Egg. Rich Milk. 


Dinner. 

Grapes. 

Protoid Nuts. Peanuts. 

Lettuce with Olive Oil. 

Fruit and Nut Medley. 

Turkish Figs with Cream. 
Unfired Wafers. Cream Cheese. 

Dates. Egg-nog. 




228 


UNCOOKED FOODS. 


SUNDAY. 

Breakfast. 

Grape Fruit or Oranges. 

Pecans. Protoid Nuts. 

Dates. Whipped Eggs. 

Milk. 


Luncheon. 

Bananas (ripe). 

English Walnuts. Protoid Nuts. 

Unfired Crackers. Dates. 

Cold Slaw with Olive Oil. 
Persian Prunes with Cream. 
Milk. 


Dinner. 

Grapes. 

Winter Nellie Pears. 

Pecans. Black Walnuts. 

Ripe Olives. Celery. 

Flaked Wheat, Dates and Cream. 

Unfired Crackers. Combination Nut Butter 

Fruit Jelly with Whipped Cream. 

Egg-nog. 


Dates. 




SUGGESTIONS FOR BANQUETS. 


The following menu was served at the first 
elementary or uncooked banquet ever spread in 
this country, given by the authors, June i8, 1903. 
The publicity given to this banquet, by the press 
of the country, and the unique lesson which it 
taught, and the enormous correspondence that 
was sent to the authors concerning it, showed 
with much emphasis the great demand there was 
for a comprehensive work on this subject. The 
object was more to show the numerous and at¬ 
tractive dishes that could be prepared from 
uncooked foods than to observe or follow any 
particular dietetic rule or law. 

There is also given a more simple Banquet 
Menu, which will be found very satisfactory 
when a formal course dinner seems called for. 


UNCOOKED FOODS. 


BANQUET MENU (No. I.) 
Oysters (or Clams) on Half Shell. 
Olives. Celery. 

Radishes. 

Cream of Tomato. Unfired Bread. 


Anchovy Salad. 


Chip Beef in Cream. Cucumbers. 


Fruit Punch. 


Beafsteak a la Tartar. 

Sun-cooked Corn. Flaked Wheat. 

Young Onions. Sliced Tomatoes. 


Fruit Salad. 

Pecans. Protoid Nuts. 


Ice Cream. Fruit and Nut Cake. 


Fruit Wafers. Cream Cheese. 

Grape Juice. 









SUGGESTIONS FOR BANQUETS. 231 


BANQUET MENU (No. 2.) 

Cream of Tomatoes. Unfired Wafers. 

Ripe Olives. Celery. 

Tomato Salad, Hygek Dressing. 

Stuffed Peppers. Blanched Almonds. 


Combination Cereal. Dates Whipped Cream 
Sun-cooked Corn. 

Pecan Nuts. Brazil Nuts. 

Egg-nog. Unfired Bread. 

Sweet Butter. 


Fruit and Nut Medley. 

Fruit Jelly with Whipped Cream. 
Turkish Pulled Figs. 

Spanish Persimmons. Protoid Nuts. 


Cream Cheese. Date Butter. 

Unfired Fruit Wafers. 


Ice Cxeam. Nut Fruit Cake. 

Cereal Wafers. 







INDEX 


A 


Almonds, Blanching.. .... 

Almond Cream, Apple. 

Almond Custard. 

Ambrosia. 

Anchovy Salad. 

Anchovy Sandwich. 

Apples. 

Apple Almond Cream. 

Apple and Egg Cream. 

Apples with Olive Oil. 

Apples with Raisins. 

Apple-Cress Salad. 

Apple Frost.. 

Apple Muxit, Peach and. 

Apple and Nut Sandwich. 

Apple and Orange Salad. 

Apple Salad. 

Apple Snow. 

Apricots and Peaches. 

Artichoke Salad. 

As a Remedy. 

Asparagus Salad. 

Assorted Salad .. 

B 

Banana Salad. 

Banana Creams. 

Bananas and Cream. 


PA«B 

.... 169 
.... 214 
.... 186 
. .. . 85 

.... 182 
.... 168 
. ... 189 
.... 214 
.... 214 
.... 188 
.... 194 
. ... 176 
.... 188 
.... 184 
.... 167 
... 174 
. ... 175 
188 , 204 
. ... 194 
. .. . 179 
.... 43 

. ... 176 
.... 179 


173 

214 

185 




























^34 


INDEX, 


Banana, Orange and Jelly). 

Banquets, Suggestions. 

Banquets, Menus.. 

Bavarian Cream. 

Baskets, Orange. 

Bean or Pea Soup. 

Beef, Chipped, in Cream. 

Beef, Sandwich, Raw. 

Beef, Sandwich, Chipped. 

Beefsteak a la Tartar. 

Begin, How to. 

Berries, Table, Fruits and. 

Blackberry Sauce. 

Blanching Almonds. 

Bread, Fermentation. 

Bread, Unfired. 

Butter, Date and Nut. 

Butter, Fig. 

C 

Cakes, Fig and Nut. 

Cakes, Puddings, and Pies. 

Canteloupe, Iced. 

Carrots and Nuts.. 

Carrots, Radish, etc. 

Carrots and Turnips. 

Celery. 

Celery Salad. 

Celery and Radish Salad.. 

Celery and Brazil Nut Salad. 

Cereals. 

Flaked Oats. 

Flaked Wheat. 

Flaked Wheat, Dry. 

Fruit Cereal. . 

Wheat, Whole. 

Cereal Fruit. 

Cheese and Date Sandwich. 

Cheese and Junket. 

Cherry Pie. 

Cheese and Lettuce Sandwich. 

Cheese and Egg Sand-wich. 


PAGE 

.206 

..229 

.230 

.213 

. 191 

. 149 

. 158 

. 168 

...168 

. 157 

. 139 

. 138 

.209 

. 169 

. 103 

. 165 

. 186 

. 185 

. 199 

. 199 

.218 

. 155 

. 155 

. 153 

. 153 

. 182 

. 180 

. 178 

.97,163 

. 164 

. 164 

. 164 

. 164 

. 164 

. jg . 164 

. 167 

♦ . 197 

^ . f .200 

. . 167 

. 175 











































INDEX. 235 

PAGE 

Cherry Salad. 174 

Children, Feeding. 125 

Chipped Beef, in Cream. 158 

Chipped Beef Sandwich. 168 

Clabber. I 97 

Clams, Oysters and. 158 

Cold Slaw. 153 

Combinations, Food.61 

Condiments. 109 

Cooking Foods, Effect of. 76 

Cooking Milk. 81 

Com for Winter Use. 155 

Com, Sun-cooked. 156 

Cranberry Sauce. 210 

Creams. 213 

Apple and Egg. 214 

Apple Almond. 214 

Banana. 214 

Bavarian. 213 

Fruit. 213 

Nut. 215 

Peach. 215 

Strawberry. 215 

Cream, Bananas and. 185 

Cream, Beef Chipped in. 158 

Cream Cheese. 197 

Cream Cheese Sandwich. 168 

Cream Cheese and Nuts. 198 

Cream, Ice. 217 

Cream, Pears and. 184 

Cream, Strawberries and. 184 

Cream, Whipped. 171 

Cream of Celery Soup. 150 

Cream of Cereal Soup. 150 

Cream of Com Soup. 150 

Cream with Jelly, Ice. 204 

Cream of Tomatoes Soup. 149 

Cress and Cabbage Salad. 176 

Cress and Celery Salad. 178 

Cress and Tomato Salad. 181 

Crushed Strawberries. 183 











































INDEX, 


*38 

FAOl 

Cucumbers.........154 

Cucumber Salad. 177 

Cucumber Salad, Stuffed. 181 

Cucumber and Tomato Salad. 180 

Custard, Almond. 186 

Custard, Fruit and Nut. 188 

Cups, Orange.203 

Currants. 190 

D 

Dairy Products, Table. 137 

Dandelion Salad. 181 

Date Jelly.205 

Date and Cheese Sandwich. 167 

Date and Nut Butter. 186 

Date Sauce.209 

Dates, Stuffed. 195 

Dessert, Fruit. 185 

” Prune. 195 

Simple. 187 

Dressing, Hygia. 171 

” Salad . 171 

Dried Fruits, Table. 136 

Dried and Smoked Fish. 158 

Drinks.219 

Medley Nectar.220 

Nectar.219 

Orangeade.220 

E 

Eat, Howto. 113 

Economy, Simplicity. 39 

Effects of Cooking Food. 76 

Egg Cream, Apple and. 214 

Egg-Nog, Fruit. I 59 

Egg-Nog, Family. 160 

Eggs. I 59 

Beaten. 160 

Cream. 160 

Plain. 160 

Whipped. 160 

Emancipation of Woman. 49 








































INDEX, 


237 


PAGE 

Endive Salad... 179 

Evaporated Fruits.193 

Apples with Raisins. 194 

Nut, Fig, Marmalade. 194 

Peaches and Apricots. 194 

Prunes. 193 

Prune Dessert. 195 

Stuffed Dates. 195 

Stuffed Prunes. 195 

F 

Family Egg-Nog.. 160 

Feeding Children. 125 

Fermentation, Bread. 103 

Fig Marmalade, Nut. 194 

Finger Rolls. 166 

Fi sh, Dried and Smoked. 158 

Flaked Wheat. 164 

Flaked Wheat and Oats. 164 

Flesh Foods.85, 157 

Flesh Foods (Recipes). 157 

Flesh Foods, Table. 134 

Food, Effects of Cooking.. ... . 76 

Food Combinations. 61 

Food, Preparation of. 69 

Food, Preparation of Uncooked. 73 

Food Products. 29 

Foods, Raw. 35 

Foods, Selection of. 55 

Food Values and Tables. 133 

Frappe, Grape. 198 

Fruits. 93 

Fruit Cereal. 164 

Fruit Cream. .. 213 

Fruits, Dried, Table. 136 

Fruit, Egg-Nog. 159 

Fruits, Evaporated. 193 

Fruit Jelly. 206 

Fruit Salad. 174 

Fruits and Berries, Table. 138 

Fruit and Fruit Dishes. 183 

Ambrosia. 185 












































238 INDEX. 

Fruit and Fruit Dishes—(C ontinued.) PAG* 

Almond Custard. 186 

Apple Frost. 188 

Apple Snow. 188 

Apples. 189 

Apples with Olive Oil. 188 

Bananas and Cream. 185 

Crushed Strawberries. 183 

Currants (No. 1). 190 

Currants (No. 2). 190 

Date and Nut Butter. 186 

Fruit Dessert. 185 

Fruit Medley. 184 

Fig Butter. 185 

Fruit and Nut Medley. 187 

Fruit and Nut Custard. 188 

Grape Fruit. 191 

Grape Trifle. 186 

Guava. 191 

Keep Lemons. 192 

Lemon Trifle. 187 

Orange Baskets. 191 

Oranges, Iced. 189 

Melons. 192 

Peach and Apple Muxit. 184 

Pears and Cream. 184 

Pineapple. 190 

Raspberries, Iced. 189 

Snow Fruit. 183 

Snow Pudding. 186 

Simple Dessert. 187 

Strawberries and Cream. .. . . . 184 

Strawberries and Oranges. 184 

I Fruit Whip.210 

Function of Foods. 23 

a 

Gems, Unleavened. 165 

Gooseberry Sauce. 209 

Grape Frappe. 198 

Grape Fruit. 191 

Grai>e Fruit Salad. 174 

Grape Jelly..204, 207 










































INDEX, 


239 


PAGE 

Grape Trifle. 186 

Green Com. I 54 

Green Peas. I 54 

Green Pea Soup. 148 

Green Vegetable Table. 136 

Guava., 191 

H 

Herring Salad, Smoked. 182 

How to Begin. I 39 

How to Eat. 113 

Hgyia Salad Dressing. 171 

I 

Introduction. 15 

Ice Cream with Jelly. 204 

Ice Cream, Ices and Drinks. 217 

Ice Cream. 217 

Iced Cantaloupe. 218 

Nectar. 219 

Medley Nectar. 220 

Orangeade. 220 

Peach Ice. 217 

Raspberry Ice. 217 

Sorbets. 218 

Strawberry Ice. 218 

Strawberry Ice Cream. 202 

Strawberry Sherbet. 218 

Iced, Oranges. 189 

Iced Raspberries. 189 

J 

Jelly, Snow. 198 

Jellies. 201 

Apple Snow. 204 

Banana Cream. 206 

Date Jelly. 205 

Fruit Jelly. 206 

Grape Frappe. 208 

Grape Jelly.. 204, 207 

Ice Cream with Jelly. 204 

Orange Cups. 203 






































240 


INDEX, 


Jbllies—(C ontinued.) page 

Orange and Banana ... .. 206 

Peach Jellr. 203 

Prune Jelly. 207 

Russian Jellies. 205 

Snow Jelly. 208 

Strawberry Foam. 203 

Strawberry Ice Cream. 202 

Strawberry Jelly. 202 

Strawberries in Jelly. 202 

Strawberry Sponge. 201 

Watermelon Jelly 207 

K 

Keep Lemons. 192 

Kraut. 156 

L 

Lemons, to Keep. 192 

Lemon Trifle. 187 

Lettuce. 153 

Lettuce and Cheese Sandwich. 167 

M 

Maple Mouss4. 212 

Marmalade, Nut-Fig. 194 

Mastication. 119 

Medley, Fruit. 185 

Medley, Fruit and Nut. 187 

Medley, Nectar. 220 

Melons. 192 

Menus. 221 

Menus, Seven Days. 222 

Mexican Salad . 178 

Milk, Cooking . 81 

Mousses, Sauces and Whips. 209 

Blackberry Sauce. 209 

Cranberry Sauce. 210 

Date Sauce. 209 

Fruit Whip. 210 

Gooseberry Sauce. 209 

Mapl? Mouss^. 212 

Huckleberry Sauce. 209 

Orange Whip.*.211 

PnmeWhip. .. 211 








































INDEX, 


341 


Jbllies—(C ontinued.) PAOB 

Raspberry Mouss4. 212 

Strawberry Mouss4. 211 

Strawberry Sauce No. 1.210 

Strawberry Sauce No. 2. 210 

Muxit, Peach and Apple. 184 

N 

Nasturtium Salad. 176 

Nectar. 219 

Nectar Medley.220 

Nuts.89, 169 

Nuts, Table. 137 

Nut and Apple Sandwich. 167 

Nut Butter, Date and. 186 

Nuts and Carrots. 155 

Nut Cream.215 

Nuts, Cream Cheese and. 198 

Nut Custard, Fruit and. 188 

Nut-Fig Marmalade. 194 

Nut Medley, Fruit and.187 

Nut Salad. 177 

O 

Oat Groats. ... 163 

Oats and Wheat Flaked. 164 

Olives. 155 

Olive, Ripe, Sandwich. 168 

Orangeade. 220 

Orange and Apple Salad. 174 

Orange and Banana Jelly.206 

Orange Cups. 203 

Oranges, Iced.. 189 

Oranges, and Strawberries. 184 

Orange Whip. ..211 

Oysters, and Clams. 158 

P 

Pea or Bean Soup. 149 

Peach and Apple Muxit. 184 

Peaches and Apricots. 194 

Peach Cream. 215 

peach 1 m.. ^17 






































242 


INDEX. 


PAOB 

Peach Jelly. 203 

Pears and Cream. 184 

Peppers Salad, Stuffed. 180 

Pie, Cherry.200 

Peach.200 

Prune.200 

Pineapple. 190 

Pineapple Salad. 175 

Potato Pudding, Sweet. 199 

Potato Soup, Sweet. 148 

Preparation of Food. 69 

Preparation of Uncooked Poods. 73 

Problem of Problems. 19 

Products, Dairy Table. 137 

Products, Food. 29 

Prunes. 193 

Prune Dessert. 195 

Prune Jelly.207 

Prunes, Stuffed. 195 

Prune Whip. 211 

Puddings, Pies, Cakes. 199 

Pudding, Snow. 186 

R 

Radishes, Carrots, etc.. . 155 

Raisins, Apricots with. 194 

Raspberries, Iced.. 189 

Raspberry Ice. 217 

Raspberry Moussd.212 

Raw Beef Sandwich. 168 

Raw Foods. 35 

Recipes.143 

Remedy, Asa. 43 

Ripe Olive Sandwich.168 

Rolls, Finger. 166 

Russian Jellies. 205 

S 

Salads. 173 

Anchovy. 182 

Apple. ..175 

Apple-Cress. 176 

Artichoke. 179 









































INDEX 


243 


Salads—(C ontinued.) ' pa.gb 

Asparagus. 176 

Assorted. 179 

Banana. 173 

Celery. 182 

Celery and Brazil Nuts. 178 

Celery and Radish. 180 

Cheese, Eggs. 175 

Cherry. 174 

Cress and Cabbage. 176 

Cress and Celery. 178 

Cucumber. 177 

Dandelion. 181 

Endive. 179 

Fruit. 174 

Grape Fruit. 174 

Mexican. 178 

Nasturtium. 176 

Nut. 177 

Orange and Apple. 174 

Pineapple. 175 

Smoked Herring. 182 

Spinach. 177 

Stuffed Cucumber. 181 

Stuffed Peppers. 180 

Stuffed Tomato. 178 

Tomato. 180 

Tomato and Cress. 181 

Tomato and Cucumber. 180 

Vegetable. 177 

Salad Dressings. 171 

Hygia. .. 171 

Whipped Cream.171 

Sandwiches.167 

Anchovy. 168 

Apple and Nut. 167 

Cheese and Date. 167 

Chipped Beef.. 168 

Cream Cheese. 168 

Lettuce and Cheese. 167 

Raw Beef. 168 

Ripe Olive. 168 













































244 INDEX. 

PAOB 

Sauces, Whips and Mousses. 209 

Blackberry Sauce. 209 

Cranberry Sauce.210 

Date Sauce. 209 

Fruit Whip. 210 

Gooseberry Sauce. 209 

Maple Mouss^. 212 

Orange Whip. 211 

Prune Whip. 211 

Raspberry Mouss^. 212 

Strawberry Mouss4. 212 

Strawberry Sauces. 210 

Selection of Foods. 55 

Seven Days' Menus. 221 

Simple Dessert. 187 

Simplicity—Economy. 39 

Smoked, Fish Dried and. 158 

Snow, Apple.188, 204 

Snow Fruit. 183 

Snow Jelly. 198 

Snow Pudding. 186 

Sorbets.218 

Soups . 147 

Cream of Celery. 150 

Cream of Cereal. 150 

Cream of Cora. 150 

Cream of Tomato. 149 

Green Pea. 148 

Pea or Bean. 149 

Sweet Potato. 148 

Vegetable. 149 

Steak k la Tartar. 157 

Strawberry Cream. 215 

Strawberries and Cream. 184 

Strawberries, Crushed. 183 

Strawberry Foam.208 

Strawberry Jelly.202 

Strawberry Ice.218 

Strawberry Ice Cream. 202 

Straberry Mouss^.212 

Strawberries and Oranges. 114 











































INDEX, 


345 

PAdB 

Strawberry Sauces. 210 

Strawberry Sherbet.218 

Strawberry Sponge.201 

Stuffed Dates. 195 

Stuffed Prunes. 105 

Suggestions for Banquets.229 

Sun-cooked Com. 160 

Sweet Potato Pudding. 109 

Sweet Potato Soup.:. 148 

T 

Tables, Food Values and. 183 

Dairy Products.137 

Dried Fruits. 136 

Flesh Food. 134 

Fruits and Berries.138 

Nuts. 137 

Vegetables.130 

Tartar, Beefsteak k la... 157 

Tomatoes.154 

Tomato Salad.180 

Tomato Salad, Stuffed.178 

Tomato and Cress Salad. 181 

Tomato and Cucumber Salad. 180 

Trifle, Grape.186 

Trifle, Lemon..... • 187 

U 

Uncooked Foods, Preparation of. 78 

Unfired Bread.165 

Unleavened Gems. 165 

Use of Uncooked Poods. 130 

V 

Values and Tables, Food. 133 

Vegetables, Table, Green.136 

Vegetables. 101 

Vegetables (Recipes).153 

Beets. 155 

Carrots and Nuts. 155 

Carrots and Turnips.154 

Carrots.155 

Oalaqr.. 







































346 INDEX. 

Vegetables (Recipes)—(Continued.) 

Cold Slaw.153 

Com for Winter Use.165 

Cucumbers. 164 

Green Com. 164 

Green Peas. 164 

Green Peppers .165 

Kraut. 166 

Lettuce. 163 

Nuti and Carrots. 155 

Olives. 155 

Onions. 155 

Radishes, Carrots, etc. 155 

Sun-cooked Com. 156 

Sweet Potatoes. 155 

Tomatoes. 154 

Turnips. 155 

Vegetable Salad. 177 

Vegetable Soup No. 1.149 

Vegetable Soup No. 2. 149 

W 

Watermelon Jelly.207 

Wheat. 164 

Wheat, Flaked. 164 

Wheat and Oats, Flaked. 164 

Whipped Cream Salad Dressing. 171 

Whips, Mousses, Sauces and.209 

Blackberry Sauce.209 

Cranberry Sauce.S19 

Date Sauce.209 

Fruit Whip. 210 

Gooseberry Sauce.209 

Maple Moussd.212 

Orange Whip. 211 

PmneWhip.211 

Raspberry Mouss^.212 

Strawberry Mousse.212 

Strawberry Sauce, No. 1.210 

Strawberry Sauce, No. 2. 210 

WhyThisBook Was Written. 11 

Woman, Emancipation of. 49 









































Health is 
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Elmer Lee, M.D. 

Editor 

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Beauty of the Highest Type—C. Williams 
LaFavre, 

A scientific and artistic aim for a nobler 
beauty. The ideals are high and the 
treatment inspiring. It is eminently prac- 
itcal and will be found helpful to women, 
men and youth, endeavoring to improve 
and makes the most of themselves. $1.00. 

Health for Women—George H. Taylor, M.D. 
Tells women everything about themselves 
is a distinctly pointed and open book, so 
much so that no woman need suffer 
through lack of knowledge. Pelvic and 
other troubles, $1.50. 

How to Live Long—Louis Cornaro. 

The discourses and letters of Louis Cor- 


A LIST OP OUR PUBLICATIONS 

(Continued) 


naro written when he was nearly 100 
years of age and first published 360 years 
ago, $1.25. 

How to Liye 100 Years—Eugene Christian, 

F. S. D. 

This is a book of meals and menus and 
delicious combinations of food. It con¬ 
tains menus for healthy people, for chil¬ 
dren of all ages and also adults from 21 
to 100 years of age. It shows how to 
select, how to combine and how to pre¬ 
pare your food according to your age, 
$ 1 . 00 . 










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